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My review
One-Hundred-One-Year-Old Pastry Recipe
Marie
"This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients."
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Ingredients
servings 189 calsOriginal recipe yields 16 servings (2 - 9 inch shells)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, mix flour and salt. Cut shortening into the flour until it is the size of peas.
- In a 2 cup measuring cup, beat the egg lightly. Add vinegar, then fill to 1 1/2 cups with cold water.
- Add just enough liquid to flour mixture to hold the dough together. It should be approximately 4 tablespoons. Reserve remaining liquid for your next batch of dough.
- Handle dough as little as possible. Roll out and use as desired.
Nutrition Facts
Per Serving: 189 calories; 13.3 g fat; 14.9 g carbohydrates; 2.4 g protein; 12 mg cholesterol; 77 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
4/16/2004
I'm a professional pie maker and have used this recipe for years. Produces a flakey brown crust. When you add the water and mix slightly transfer all ingredients to plastic bag and finish mixing...
Most helpful critical review
9/2/2007
This was okay. It's pretty flaky, but lacking in flavour. I would make it again, using part butter. I did like the way the bottom crust held up to my juicy blueberry pie, not at all soggy. As we...
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4/16/2004
I'm a professional pie maker and have used this recipe for years. Produces a flakey brown crust. When you add the water and mix slightly transfer all ingredients to plastic bag and finish mixing...
10/16/2001
My mother was an excellent pie baker. This is the crust recipe she always used and it's wonderful! I had lost it through the years, so I really appreciate having it again. Thanks!
10/11/2005
Wow! I come from a long line of women who are known far and wide for their exceptionally bad pastry, and I definately fit into the family tree. I have tried dozens of pastry recipes and at bes...
1/29/2012
This was a great pastry crust. Did use lard instead of shortening - did they have shortening 101 years ago? WARNING - you will not be using the entire 1 1/2 water! I used my food processor to...
9/2/2007
This was okay. It's pretty flaky, but lacking in flavour. I would make it again, using part butter. I did like the way the bottom crust held up to my juicy blueberry pie, not at all soggy. As we...
2/13/2012
this dough was sooooooooooooo greasy! Yes it was fine to work with but....not cool with the amount of shortening. I used half of the mixed wet ingredients called for. Anyway...I went at it aga...
12/24/2006
this isn't exactly great for flakey pastry puff kind of dough, but it's really good for the bottom of savory pies. i use it often.
4/30/2006
The first time I made this, it didn't turn out so well, but I tried it again with the leftover liquid, and it was extremely good and flaky! I had to use closer to six tablespoons of liquid thoug...