Ingredients Jump to Instructions ↓


  2. 5 nine inch crusts or 20 tart shells. Use standard measuring cups and spoons and level measurements.

  3. 1 tbsp. sugar

  4. 2 tsp. salt

  5. 1 3/4 c. solid vegetable shortening (not refrigerated; do not use oil, lard, butter)

  6. 1 tbsp. white or cider vinegar

  7. 1 lg. egg

  8. Put first three ingredients in large bowl and mix well with table fork. Add shortening and mix with fork until ingredients are crumbly. In small bowl, beat together with fork 1/2 cup water, the vinegar and egg. Combine the two mixture, stirring with fork until all ingredients are moistened.

  9. Divide dough into five portions and with hands, shape each portion in a flat round patty ready for rolling. Wrap each in plastic or waxed paper and chill at least a half an hour.

  10. 1/8 inch thickness and 2 inches larger than inverted pie pan.

  11. Fold in halves or quarters; transfer to pie pan, unfold and fit loosely in pie pan. Press with fingers to remove air pockets.

  12. For a one crust pie: Trim overhanging edge of pastry, fold and roll pastry under and flute edge. Fill and bake as directed in individual recipe.

  13. 450 degrees

  14. 12 to 15 minutes, or until golden brown (pastry in aluminum pan may take a little longer than glass). Cool on cake rack (shell with shrink some and edges will pull away from side of pan). Fill as desired.


Send feedback