Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz All-purpose flour

  2. 2 teaspoons 10ml Salt

  3. 1 tablespoon 15ml Sugar

  4. 1 3/4 cups 346g / 12oz Shortening

  5. 1 tablespoon 15ml Vinegar

  6. 1 Egg

  7. 1/2 cup 118ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix together flour, salt and sugar. Cut in shortening with a pastry blender or two knives. In a separate dish, beat together vinegar, egg and water. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough into a ball. Chill at least 15 minutes before rolling into desired shape. Dough can be left in refrigerator up to 3 days, or can be frozen until ready to use. The dough makes two 9-inch double-crust pies and one 9-inch shell. My best ever and only mistake proof pie dough recipe. Found years ago in Oregonian News. It makes 5 single pie doughs and it is more like a pizza dough in it's great handling abilities. I also like the taste and tenderness of this dough.


Send feedback