Ingredients
Measurements One and one-half cups of all-purpose flour One tablespoon of powdered sugar One tablespoon of refrigerated shortening Five tablespoons of refrigerated unsalted butter Five tablespoons of egg whites Egg whites Salt One-half tablespoon of salt One and one-half tablespoons of white vinegar One and one-half tablespoons of cold water Two tablespoons of cold water
How to make it
1. First whisk the flour, powdered sugar, and salt together in a large bowl. In a large bowl, whisk together the flour, powdered sugar and salt
2. Then cut the shortening and butter into small pieces
3. Mix the shortening into the large bowl until it resembles coarse grains
4. Then add the butter. Mix in the butter, again until it becomes coarse grains
5. In a small bowl, whisk together the egg white, white vinegar, and cold water
6. Pour slowly into the large bowl, and mix until the dough begins to form
7. You can pull out a little bit of the dough and pinch it to see if it's dry enough to be mixed with a little bit more. If it's dry, add a little more water
8. Next, press the dough into a circle with a radius of 12 centimeters
9. Wrap the dough in plastic wrap
10. Then put it in the refrigerator for 2 hours
11. Follow these steps with the top crust
12. Sprinkle both sides of the dough with flour in the second step
13. >13. Then sandwich it between two sheets of baking paper and use a rolling pin to press it into a flatter round. It should have a radius of about 33 centimeters and be big enough to cover the bottom of the plate
14. Use the rolling pin to roll up the crust
15. Then spread it out on the plate
16. Press it against the side of the plate with your fingers
17. Use scissors to cut off the edge of the crust, leaving about 3 centimeters of leftover rim
18. Then turn this leftover rim downwards
19. p>19. Pinch the edge of the crust with both hands
20. Put it in the fridge for at least half an hour
21. Make the top lid into a quadrilateral by following the previous steps
22. Cut eight thin strips
23. Then weave them into a lattice in the form of a 5x3 grid
24. Refrigerate the piecrust for at least half an hour
25. 25. The pie crust is now complete
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