Jo's Egg 'N Vinegar Pie Crust

By LadyJ1114

Makes 5 single crusts. Wrap extra dough in foil and store in refrigerator.

Ingredients

• 4 cups unsifted flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups shortening
• 1 egg
• 1 tablespoon vinegar
• 1/2 cup cold water

Preparation

Step 1

Blend flour, sugar and salt in mixing bowl. Cut in shortening with pastry blender or use 2 knives in cutting motion until pieces are the size of small peas. Blend egg, vinegar and water. Sprinkle over flour mixture, a tablespoon at a time, tossing lightly with a fork until all is moistened.

Gather into a ball with hands. Chill several hours or overnight. Roll on lightly floured pastry cloth or board into a circle about 1 inch larger than pie pan. Roll from center out to edge. If edges split, pinch together. Fit loosely into pie pan.

For baked crust, prick bottom and sides well with a fork to prevent puffing as shell bakes. Bake at 450 degrees about 10 minutes or until golden brown.

If filling and crusts are baked together, do not prick pastry.

Fill and bake as recipe directs.