Yield: 3 small open top or 2 small topped pies
This is so easy and the crust turns out great every time I’ve made it. Once you’ve tried this you’ll never use a store-bought crust again.
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- 2 cups sifted flour
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 3/4 cup shortening
- 1 teaspoon mayonnaise
- 6 tablespoons ice water
- 1 tablespoon vinegar
Instructions:Combine flour, cream of tartar, salt, shortening and mayonnaise–blend until crumbs form. Add ice water and vinegar. Stir together, use a wooden spoon, then ball up with hands and roll out thin (lightly floured rolling pin) on a lightly floured surface. Place evenly in pie pan, cut around edged, pinch rim. Add filling.
Most fillings require baking at 425 degrees for about 15 minutes then drop the temperature to 350 degrees for 30 to 50 minutes–depending on filling.