More Great Recipes: Pie

Bob Campbell's Foolproof Pie Shells

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Member since 2006

Serves | Prep Time | Cook Time


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

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.

Pairs Well With


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.

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