Fool-proof Pie Crust

  • on September 26, 2009
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Ingrients & Directions

4 c Flour
1 3/4 c Vegetable Shortening
1 tb Sugar
2 ts Salt
1 tb Vinegar
1 Egg
1/2 c Water

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.

2 Servings

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