This pie dough rolls out perfectly, and the crust bakes beautifully - it's been passed down from one generation to the next for years. It does not have a vinegar flavor.
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening 1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons water
In large bowl mix flour and salt. Cut in shortening with two butter knifes.
In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
Roll out dough, and fit into two 9 inch pie pans.
Bake at 425 degrees F (220 degrees C) for 12 minute
