FOOLPROOF PIE CRUST|
4 c. flour
1 3/4 c. vegetable shortening
1 Tbsp. sugar
1 tsp. vinegar
1/2 c. water
With a fork mix together flour, shortening, sugar and
vinegar in a large bowl. Then mix in the egg and water to the
flour mixture. Stir until all ingredients are moistened. Then
use hands to mold dough in a ball. Chill at least 15 minutes
before rolling it. This makes 2 double pies and one single.
Dough can be refrigerated up to 3 days or frozen until ready to
use. This is a great pie crust for beef and chicken pot pies
as well as apple, cherry, etc.
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