BOB CAMPBELL'S FOOLPROOF PIE SHELLS

 

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  • Servings:
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Ingredients

  • 4 cups all purpose flour
  • 1 Tablespoon sugar
  • 2 teaspoons salt
  • 1 3/4 cups shortening
  • 1 egg
  • 1/2 cup cold water
  • 1 Tablespoon cider vinegar

Directions

  • In a bowl, combine the flour, sugar and salt; cut in shortening until crumbly.
  • Whisk the egg, water and vinegar, gradually add to flour mixture, tossing with a fork until dough forms a ball.
  • Divide into four portions.
  • Cover and refrigerate for at least 1 hour.
  • On a lightly floured surface, roll out each portion of dough to fit a 9-inch pie plate.
  • Transfer pastry to pie plates.
  • Trim each pastry to 1/2 inch beyond the edge of pie plate, flute edges.
  • Fill or bake shells according to recipe directions.
  • Yields 4 pie shells.

Notes

I got this recipe in a recent Taste of Home magazine, I share my magazines and didn't want to lose this recipe so I thought I would post it here. I am the pie baker for Thanksgiving and thought I would give this recipe a try this year.

Categories: Pie 

Author Credit: Bob Campbell

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