No Fail Pie Crust

No Fail Pie Crust


3 cups flour

1 ½ tsp. salt

1 tbsp. sugar

1 ½ cup shortening or butter

1 egg (beat up a little)

1 tbsp. vinegar

1/3 cup or more of cold water – enough to put the dough in a ball

Cut shortening into the flour and salt to the size of peas. Put egg and vinegar and some of the cold water in a cup and add to the flour mixture. Use your hands and pull dough together. Add a little more water if you need it. Carefully roll pie crust with a rolling pin or a floured surface and place in pie pans. (Emily doesn’t say, but I think this would be plenty for a two-crust pie or maybe even for three baked pie shells depending on the size of the pie pans and how thin you rolled the pie crust.) Bake a one-crust pie shell at 475 degrees F. for 8 to 10 minutes or until lightly browned. Prick the pie shell all over with a fork before baking to prevent large pockets forming.