Ingredients Jump to Instructions ↓

  1. 5 c. all purpose flour

  2. 1 tsp. baking powder

  3. 1 egg

  4. 1 tsp. salt

  5. 2 1/2 c. solid shortening

Instructions Jump to Ingredients ↑

  1. Mix flour, salt and baking powder, cut in shortening until mixture is a cornmeal texture. In a one cup measure, beat together vinegar and egg. Then fill to the one cup mark with cold tap water. Mix together flour and vinegar/egg mixture. It will be sticky.

  2. Divide into 4 or 5 pieces. Working on a very well floured board, roll out a piece of dough to fit a nine inch pan. Roll to about 1/8th inch thickness and 2 to 3 inches wider than your pan. Roll out equal size for top crust.

  3. For one crust pies and for pies requiring unbaked shells, crimp edge, chill 30 to 45 minutes, then follow recipe.

  4. For pies requiring partially baked or baked shells, press a square of aluminum foil against the dough and bake in preheated 425 degree oven for 6 minutes. Remove foil and bake 6 minutes longer, until light brown for partially baked crust; 12 minutes longer for a crust that will get cooled and filled.


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