Aunt Ann’s Pie Crust
3 cups flour
1 tsp salt
1 ¼ cups shortening
1 egg beaten
1 tablespoon vinegar
5 tablespoons very cold water
Mix flour and salt together.
Add shortening cutting it in well
with a pastry cutter until pea sized balls form. Add the beaten
egg, the vinegar and the water. Mix until a the dough forms a
ball.
Turn the dough out onto
floured waxed paper. Flour a rolling
pin and roll into the desired shape. Place the dough in a
pie pan
and bake with favorite filling, OR you can also prick
holes in the
bottom and bake in advance for cream fillings etc.
Suggested baking temperature for a shell is 425 until golden
brown. For filled pies, follow the directions for baking on
the
filling container.
This makes enough dough for
two nine inch pie crusts so you will
be able to top fruit pies with the second crust or bake
and freeze the
second.
This dough is like fine
French pastry, very flaky and will keep several
days in the refrigerator.
I hope you enjoy it as much as we did!