Perfect Pie Crust
Perfect Pie Crust is an moderately easy dinner. Made with 4 c. unsifted all-purpose flour, 1 tbsp. sugar, 2 tsp. salt, 1 3/4 c. solid vegetable shortening (not refrigerated; do not use oil, lard, margarine or butter) and 1 tbsp. white or cider vinegar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Put first 3 ingredients in large bowl; mix well with a fork. Add shortening; mix with fork until crumbly.
In small bowl, beat together with fork 1/2 cup water, the vinegar and egg.
Combine the two mixtures, stirring with fork until all ingredients are moistened.
Divide dough in 5 portions and, with hands, shape each portion in a flat round patty.
Wrap each in plastic or waxed paper and chill at least 1/2 hour.
Recipe makes two 9-inch double-crust pies and 1 pie shell or about 20 tart shells.
Dough can be left in refrigerator up to 3 days.
It can be frozen until ready to use.
Thaw until soft enough to roll.
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