Ingredients Jump to Instructions ↓

  1. 4 c. flour

  2. 2 tsp. salt

  3. 1 tbsp. sugar

  4. 3/4 c. vegetable shortening

  5. Slightly less than 1/2 c. water

  6. 1 tbsp. vinegar

  7. 1 beaten egg

Instructions Jump to Ingredients ↑

  1. Sift together first three ingredients. Cut in shortening. When pea-size, sprinkle this mixture with the wet ingredients which have been mixed together. Stir quickly with a fork to form a ball. Let stand at least 10 minutes. Then work into four balls. Roll out with as little flour as possible. Makes 2 double crust pies or 4 shells. Dough freezes well either raw or baked. Also dough can be kept in refrigerator for a week or two. This pie crust is always flaky and tender no matter how much you mix or roll it.


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