Ingredients Jump to Instructions ↓

  1. 4 c. flour

  2. 1 tbsp. sugar

  3. 2 tsp. salt

  4. 1 3/4 c. shortening

  5. 1/2 c. water

  6. 1 tbsp. vinegar

  7. 1 lg. egg

Instructions Jump to Ingredients ↑

  1. In a large bowl mix well with fork flour, sugar and salt. Add shortening and mix with fork or pastry blender until crumbly. In small bowl beat water, vinegar and egg; add to flour mixture and stir until moistened. Divide dough in 5 portions (four for 10 inch pie crusts) and shape each in a flat circle. Wrap each in plastic wrap and chill at least 1/2 hour. Lightly flour both sides of patty; roll out on lightly floured surface. For baked pie shell place in pie pan; prick bottom and sides with fork; bake in preheated oven (450 degree) 12 to 15 minutes or until golden brown. For 1 and 2 crust pies follow recipe. Makes five 9 or 4 (10 inch) crusts. Dough can be kept in refrigerator up to 3 days or can be frozen for longer.


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