Foolproof Pie Crust - Linda's File

By Lindae999

I use this for my cinnamon roll as well as for my pies

Ingredients

• 4 cups all purpose flour
• 1 3/4 cup crisco shortening
• 1 TBLSP Sugar
• 1 tsp salt
• 1 TBLSP Vinegar
• 1 egg
• 1/2 cup water

Details

Preparation time 30mins
Cooking time 115mins

Preparation

Step 1

1) With a fork, mix together the first 4 ingredients.
2) In a separate dish, beat the remaining ingredients
3) Combine the two mixtures, stirring with a fork until all ingredients are moistened.
4) Then, with your hands mold dough into a ball.
5) Chill at least 15 minutes before rolling in into desired shape.
6) Dough can be left in the refrigerator up to 3 days.

OPTION: If you want to make a cinnamon roll, roll into a round shape the size of a pie plate.
1) Mix about 3 TBLSPs Cinnamon and 1/2 cup sugar
2) Chop up about 1/2 cup of nuts and mix in with the cinnamon and sugar. You can chop raisins too and add those. About 1/4 cup of raisins chopped small.
3) Butter the pie dough so that there is a good layer across the whole crust area
4) Spread the cinnamon and sugar mixture across. You may have too much, use for another roll if there is excess.
5) Roll the pie cross starting at the top so that you form a roll.
6) Pinch the ends closed by folding over about 1/2 inch on each end. Put the seam side of the roll up so that it doesn't lose the filling.
7) Brush the outside of the roll with an egg yolk that has been beat some.
8) Bake in a 350 degree oven until golden brown and leaking juices. Sometimes it takes about an hour or more. You can cut in the middle to check if it is done. It should be moist but not doughy.