Pie Crust 5 Pie Crusts and 2-3 Pie Crust Recipes

Pie Crust 5 Pie Crusts and 2-3 Pie Crust Recipes

Pie Crust–5 Pie Crusts Thelma’s Treasures

5 C flour plain or self-rising [omit salt if self-rising]
2 C Crisco [2 Crisco sticks]
1 t salt
1 egg
water [see below for amount]
1 T white vinegar

Mix the flour, Crisco, and salt together until crumbly. In a measuring cup, beat the egg, then fill the cup up with the water on top of the egg until the cup is 3/4 full. Add the vinegar Beat up good. [wording in recipe] Gradually add this mixture to the flour mixture to form a smooth dough. Chill before rolling out.


This dough can be frozen or if in an air tight container, can be kept in the refrigerator.


Pie C rust–Never Fail pie crust from Clay County – HAVE USED MANY TIMES SUCCESSFULLY

3 C flour
1 c lard [use Crisco or ½ Crisco and ½ unsalted butter]
1 T vinegar
1 egg
5 T water
1 t salt.

Sif t dry ingredients and cut lard/shortening into this adding vinegar and water-egg mixture. Divide dough into three equal portions, rolling each one for 9" pie plate or pan.