PieDough Using Egg
Pie Dough Using Egg
Making pie dough using an egg and acidic ingredient such as lemon juice or vinegar results in a very flaky crust which is easy to handle. Recipe may be found in Mrs. Katie's cookbook, Supper's Ready, Let's Eat, available at the Heritage Ways General Store while supplies last. https://heritageways.com/shop/The recipe yields dough for a double pie crust.
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup shortening or lard
- 1 egg beaten
- 2 tablespoons whole milk
- 2 tablespoons lemon juice or vinegar
- Sift, then measure 1 ½ cups flour. Sift again with salt.
- Cut in shortening using fork or pastry cutter to form coarse crumb-like texture. Some of the fat should be the size of peas.
- Beat egg until yolk and white are well-blended. You will use no more than 3 tablespoons of the beaten egg.
- Add milk and lemon juice (or vinegar) to the 3 T. egg, mix then immediately add to flour mixture.
- Stir until soft dough forms, by hand or using a food processor.
- Turn onto a clean and floured surface and roll into pie crusts, or freeze, well-wrapped and labeled, for future use.