Granny Pattens Pie Crust Recipes

Steps:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

Steps:

• 1. Mix flour and salt. Cut shortening into flour and salt until crumbly. Take out 1/3 cup of mixture and mix with 1/3 cup water,and then add to rest of the mixture. Mix with a spoon until mixed, then, using your hands, squeez and fold dough until you're able to roll it into a ball. Split dough into two pieces and place in separate freezer bags. Freeze for at least 1/2 hour before using. (This makes it easier to handle, less sticky.)
• 2. To roll out into a piecrust, sprinkle flour onto a dry, clean open surface. Place pie dough ball on floured surface and press down; flip dough over, sprinkle more flour and do the same on the other side. Press down again. Do this until dough is not sticky anymore. Take rolling pin and rub it with flour. Slowly roll dough out in all directions. ( If Dough sticks to the rolling pin, rub more flour on rolling pin.) Dough should be rolled out 2 inches larger than your pie pan.
• 3. Carefully roll dough onto rolling pin and place over pie pan and unroll. Work pie dough into pan and trim over hanging edge to 1 inch from the rim. Then with thumb and finger, press pie dough together all along rim to form little ridges. For a baked piecrust, poke bottom and sides with a fork and bake at 475 degrees for 8-10 minutes.