« Recipe: Vinegar Pie Crust »

Vinegar Pie Crust

Adapted from a recipe by Louise Egert

Yield: one 9 inch double crust pie

Ingredients

2 c unbleached all purpose flour

about 7 oz  (a little more than 3/4 c) chilled vegetable shortening

1 T vinegar

1/4 c whole milk

1 t salt

Instructions 

In a large bowel, combine flour and salt.  Cut in shortening until mixture resembles course crumbs.

Stir in vinegar and milk until mixture forms a ball.

Divide dough in half. Wrap in plastic and refrigerate at least one hour or overnight.

Roll out dough between 2 sheets of wax paper. If the crust tears, just pinch it together. It is very forgiving.