Foolproof Pie Crust

By KSmitherman

Ingredients

• 4 cups all-purpose flour
• 1 3/4 cups shortening or lard
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 tablespoon vinegar
• 1 egg
• 1/2 cup very cold water
• Add flour, shortening or lard, sugar, and salt to a large bowl.

Details

Servings 2
Adapted from chickensintheroad.com

Preparation

Step 1

Add flour, shortening or lard, sugar, and salt to a large bowl.
Mix flour and shortening or lard with a pastry cutter until it looks nice and crumbly. In a small bowl, whisk together the vinegar, egg, and water. Add to the flour mixture, stirring in till well-moistened. Knead lightly to mix in all the flour then shape it into a great, big, wonderful ball of pastry dough. (Don’t overhandle.)

Then divide the dough into four equal portions.

Shape each portion into a ball; wrap with plastic and refrigerate for at least 15 minutes before using. Or, if you want to use it faster, stick it in the freezer for 5 minutes. (You can keep this pie crust dough in the refrigerator for a week before using, or in the freezer for a couple of months. It freezes well–place dough balls in sealed freezer bags for storage.)