Ingredients Jump to Instructions ↓

  1. 4 c. flour

  2. 1 3/4 c. vegetable shortening

  3. 1 tbsp. sugar

  4. 2 tsp. salt

  5. 1 tbsp. vinegar

  6. 1 egg

  7. 1/2 c. water

Instructions Jump to Ingredients ↑

  1. With a fork, mix together first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all the ingredients are moistened. Then with hands mold dough in a ball. Chill at least 15 minutes before rolling it into desired shape.

  2. Dough can be left in the refrigerator up to 3 days. Or it can be frozen until ready to use. Makes two 9 inch double-crust pies and one 9 inch shell.

  3. Note: Dough will remain soft in the refrigerator and can be taken out and rolled at once.


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