Pie Crust

By suewaynes

Ingredients

• 4 cups all-purpose flour lightly spooned into cup
• 1 tablespoon sugar
• 2 teaspoons salt
• 1-3/4 cups solid vegetable shortening (do not use oil, lard, margarine or butter)
• 1 tablespoon white or cider vinegar
• 1 large egg

Preparation

Step 1

Put first 3 ingredients in large bowl and mix well with table fork.

Add shortening and mix with fork until ingredients are crumbly.

In small bowl, beat together with fork 1/2 cup water, the vinegar and egg.

Combine the two mixtures, stirring with fork until all ingredients are moistened.

Divide dough in 5 portions and, with hands, shape each portion in a flat round patty ready for rolling.

Wrap each in plastic or waxed paper and chill at least 1/2 hour.

When ready to roll piecrust, lightly flour both sides of patty; put on lightly floured board or pastry cloth.

Cover rolling pin with stockinet and rub in a little flour. Keeping pastry round, roll from center to 1/8" thickness and 2 larger than inverted piepan.
Fold in halves or quarters; transfer to piepan, unfold and fit loosely in piepan. Press with fingers to remove air pockets.

For Baked Pie Shell: Prick bottom and sides of pastry thoroughly. Put on rack in center of preheated very hot oven (450) and bake 12 - 15 minutes, or until golden brown. Cool on cake rack.