Fool-proof pie crust
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour |
| 1¾ | cup | Vegetable Shortening |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Vinegar |
| 1 | Egg | |
| ½ | cup | Water |
Directions
Mix the first 4 ingredients together with a fork. Beat remaining ingredients together in a separate bowl. Combine both mixtures with a fork until moistened. Mold with hands into 2 balls. Wrap and chill 15 minutes before rolling out. Can be kept refrigerated up to 3 days.
Makes 2 9" double crust pies.
Note: Dough can be handled alot.
Source: "The Yankee Kitchen" 03-17-93 (#1) [Shirley]
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