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Helen Rushtons Make-Ahead Piecrust
Bake: 20 mins at 375°F
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup plus 1 tablespoon butter-flavored shortening
- 1/3 cup cold water
- 1 tablespoon vinegar
- 1 beaten egg
Directions
1. In a large bowl combine the flour and salt. Cut in the shortening until mixture resembles cornmeal.
2. In a small bowl combine water, vinegar, and egg. Add egg mixture, a tablespoon at a time, to flour mixture, tossing to form a soft dough. Divide dough into thirds. Shape each portion into a ball. Wrap each ball in waxed paper. Cover; chill for 3 to 24 hours.*
3. Roll out each portion into a 12-inch circle. Ease into a 9-inch pie plate. Trim to 1/2 inch beyond edge of plate. Flute edge.
4. For a baked pie shell, line pastry with double thickness of heavy-duty foil. Bake in a 425 degree F oven 10 minutes. Reduce oven to 375 degree F. Bake 20 minutes or until golden. Makes 3 single crusts.
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Note:
*
To roll out the piecrust immediately, use a well-floured surface.
