Addictive and easy to handle, this Amish never fails the pie crust will be your recipe for the pie crust. Regardless of how you use it – hot, cold or hand cakes – you’ll always have a delicate flake-retention container! Try it for all the layers of my tomato and corn cake.
4 cups of all-purpose flour
1 tablespoon of granulated sugar
1 ½ teaspoons salt
1 ½ cups vegetable shortening, cubed
1 egg, beaten
1 tablespoon of vinegar
½ cup of water
In a food processor bowl, pulse the flour, sugar and salt until they combine. Add the butter and pulse until crumbs the size of a pea form. Transfer the dough to a large bowl and scoop it together with a wooden spoon.
In a small bowl, beat the egg, vinegar and water. Pour over the dough and mix until blended (the dough will be sticky). Cover with plastic wrap and chill in the refrigerator for at least one hour before rolling.
For a hot cake (e.g. with a filling that needs to be baked), divide the cooled dough in half on a generously floured work surface. Roll half of the dough to ¼ inches thick and transfer to a 9-inch pie plate. Repeat with second half of dough if cake is covered. Bake as indicated in recipe. Wrap remaining dough in plastic wrap and store in refrigerator.
For a cold cake (for example, with a filling that doesn’t need to be baked), move the oven rack to the lowest level and preheat the oven to 375°F. Divide the cold dough in half on a generously floured work surface. Roll half of the dough to ¼ inches thick and transfer to a 9-inch pie plate. Place loose aluminum foil over the lined pie plate and place it on the weight of the pie, raw rice or uncooked beans. Bake for 25 to 30 minutes. Remove weights and foil and continue baking for 10 to 12 minutes until golden brown. Fill and cool according to the recipe.