Pennsylvania Dutch Pie Crust
This is a very good crust, it comes out very flaky.
  1. Flour, A.P., sifted 2 cups
  2. Salt 1 tsp
  3. Shortening 1-1/4 cup
  4. Egg 1 each
  5. Cold water 5 tbsp
  6. Vinegar, cider or white 1 tsp
  1. Sift flour and salt; cut in shortening until mixture resembles pea size shapes. Beat water, egg and vinegar together; stir into flour mixture. Shape into a ball. Chill until ready to use.
From The Chef To You
By | 2014-08-20T23:01:48+00:00 August 20th, 2014|Pies, Recipes|0 Comments

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I have been in the food business since 1975. This has been my passion and life’s ambition and have enjoyed every day of it. I’ve created this site to share my passion for cooking with those that love to cook and those that would like to learn.

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