FOOL PROOF PIE CRUST

By gammy

MAKES 2 9" DOUBLE CRUST PIES

Ingredients

• 4 CUPS FLOUR
• 1-3/4 CUPS CRISCO
• 1 TABLESPOON SUGAR
• 2 TEASPOONS SALT
• 1 TABLESPOON VINEGAR
• 1 EGG
• 1/2 CUP WATER

Details

Servings 2

Preparation

Step 1

WITH FORK, MIX TOGETHER FIRST 4 INGREDIENTS. IN ANOTHER DISH, BEAT REMAINING INGREDIENTS. COMBINE THE 2 MIXTURES. STIR WITH FORK UNTIL ALL INGREDIENTS ARE MOIST. MOLD DOUGH INTO BALL. CHILL 15 MINUTES BEFORE ROLLING. DOUGH CAN BE LEFT IN REFRIGERATOR UP TO 3 DAYS OR IT CAN BE FROZEN UNTIL READY FOR USE.
MAKES 2 9" DOUBLE PIE CRUST.
DOUGH WILL REMAIN SOFT IN REFRIGERATOR AND CAN BE ROLLED IMMEDIATELY.