Sunday, July 6, 2014

Foolproof Pie Crust

4 cups all-purpose flour
1 3/4 cups vegetable shortening
1 TBSP sugar
2 tsp salt
1 TBSP vinegar
1 egg
1/2 cup water

Mix flour, shortening, sugar, and salt with a pastry blender or your fingers. In a separate bowl, beat the vinegar, egg and water together. When the pastry crumbs are fine, gradually pour the liquid on top. Stir or toss the crumbs with a fork until all the ingredients are moist.

Form the dough into a ball. Chill in the refrigerator, covered, for at least 15 minutes before rolling out.

Divide into 5 balls. Roll each ball  on a floured board or between sheets of waxed paper. Place in pie pans and crimp the edges. These freeze well if wrapped in plastic wrap.

To bake - place in a preheated 425 degree oven for  8 - 10 minutes until golden.