Charli82 Recipe Reviews (Pg. 1) - (12812041)

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Vinegar and Egg Crust

Reviewed: Nov. 25, 2011
This is the best pie crust ever! I have been praised for my pies for over 40 years using a recipe from a Housekeeping Magazine from the 70's! This one beats them all!!! It was incredibly easy to handle and so quick! I used lard instead of shortening but changed nothing else. I have always used a hand mixer to blend my flour, salt and shortening to the "pea" texture but for this I used my food processor. Then I emptied the dry ingredients into a large bowl. mixed the egg, water and vinegar in the food processor for about 20 sec. and added it to the flour mix. I could not believe it. I made 4 pie shells this time and they were beautiful! Baked in my convection oven at 375 for 11 min. Thank you!
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