Ingredients Jump to Instructions ↓

  1. 3 Cups All-purpose flour

  2. 1 Teaspoon Salt

  3. 1/2 Cup Margarine

  4. 1/2 Cup Crisco

  5. 1 Egg

  6. 1 Tablespoon White vinegar

  7. 3 Tablespoons to 4 tablespoons Ice water

  8. In a medium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortenings until the mixture is rather grainy, like coarse cornmeal. In a small bowl mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so the dough holds together and becomes rollable. I roll my dough out on waxed paper. It is easy to handle that way. If you have a marble rolling pin this will be easy. If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough.

  9. Note: If you wish to use this recipe for a sweet pie simply stir in 1 tablespoon of sugar along with the flour and salt.

  10. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993 issue - The Springfield Union-News

  11. Formatted for MasterCook II by: Joe Comiskey

  12. Prodigy Service ID

  13. JPMD44A

  14. on 09-02-1995


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