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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pie Dough

Make sure that the shortening is cold. Don’t overwork it. Dryer climates might require a little more liquid.

Ingredients

2 cups              Flour

1 cup               Shortening

1 /4 tsp            Salt

1                      Egg

1 /3 cup           Milk

 

Instructions

Blend first three ingredients together with a pastry cutter or a fork. Separately, beat egg and milk together. Slowly add egg/milk mixture to flour mixture, one tablespoon at a time until pie dough becomes moist and forms a ball. Divide in half and shape into a ball. Wrap and refrigerate one hour before rolling.

Roll out on a floured surface.

Yield: Two crusts

To roll out dough: Remove dough disk from refrigerator. If stiff and cold, let stand until dough is cool but malleable.

Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased nine-inch pie plate.

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