Ingredients
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1 cup Crisco all-vegetable shortening
- 1 egg
- 2 tbsp cold water
- 1 dough in spoke fashion from centertsp white vinegar
Preparation
Step 1
Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender until mixture resembles coarse crumbs.
Beat eggs, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.
Divide dough in half and shape into ball. Flatten each into a 4" circle. Wrap and chill dough 15 minutes for easier rolling.
Roll each separately. Dust rolling pin and work surface lightly with flour. Roll dough in spoke fashion from center to edge with light even strokes. If dough sticks, dust lightly with flour. Roll out to about 1" larger than upside down pie plate.
Ease onto pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.
If recipe calls for baked pie shell, prick bottom and sides thoroughly with fork. Then bake in preheated 425dough in spoke fashion from center oven for 10-15 minutes or until lightly golden.