Tuesday, January 12, 2010

Aunt Gabby's No-fail Pie Crust

Aunt Gabby's No-fail Pie Crust
Recipe By : Gabrielle Chicoine
Serving Size : 8
Categories : Basic, Breakfast, Dessert, Misc.
3 cups flour -- (use half wheat for healthier crust)
1 tablespoon sugar
1 teaspoon salt
1 1/4 cups shortening
1 egg
1/3 cup cold water
1 tablespoon vinegar
1. Combine first four ingredients and mix well with fork or pastry blender. Dough should resemble course meal.
2. Make a well in the dough and add all liquids. Stir with a fork to blend. DO NOT USE HANDS FOR MIXING!
3. Press into a ball and roll out on a floured board.
4. Makes one - two crusted pie [top and bottom crust] or 8 turnovers.
NOTES : This recipe was handed down from Marguerite Gagnon, Aunt Gabby's cousin in Montreal. It makes nice flaky pastry.

Ogilvies Book for a Cook: Old Canadian Recipes


  1. I hate making pie crust so much it shouldn't even be legal...however...I might give this one a shot.

  2. Vanessa,
    I made this one X3 for all of my Thanksgiving pies and pastries and I was pleasently surprised by how mush easier it was to work with. I'm posting the recipe from my school tomorrow . . . it's much more difficult to work with, but may be just a tad flakier.
    Good Luck!