Sunday Recipe for 11-14-10

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I love make-ahead Thanksgiving ideas. Here is one of my favorites for pies. My family likes to have a variety of pies for Thanksgiving dinner. This pie crust recipe is enough for two 9-inch double crusts plus one single crust. The best part is, you can make the crust dough ahead of time, wrap them individually, and freeze them until you are ready to make your desired pies. Take the dough out the day before you plan to bake your pies and place in the refrigerator. To roll out dough for pies, you can place it on a lightly floured surface and roll out dough or place dough between pieces of waxed paper or plastic wrap and roll out.


4 cups unsifted all-purpose flour
1 Tablespoon granulated sugar
2 teaspoons salt
1-3/4 cup solid vegetable shortening (do not use oil, lard, margarine, or butter)
1/2 cup water
1 Tablespoon white or cider vinegar
1 large egg

1. Place flour, sugar, and salt in a large bowl and mix well with a fork.
2. Cut in shortening with a pastry blender or two knives until crumbly.
3. In a small bowl, stir together the water, vinegar, and egg. Add to the shortening mixture and stir until moistened.
4. Using floured hands, divide the dough into five even portions and pat into rounds. Wrap each in plastic wrap and chill at least 1/2 hour before using, or freeze. If you freeze the rounds, after wrapping individually, put them into a freezer bag. Take out crusts as needed and follow directions for whatever pie you are making.

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