PIE CRUST

4 cups flour
1 tsp. salt
1 ¾ cups shortening
1 Tbsp. sugar
1 egg
1 Tbsp. white vinegar
1 cup cold water


Makes 5 single pie crusts. Uncooked dough we kept in fridge for several weeks in air tight container. After rolling the pie crust out and placing it in the pie plate, let it set for 5 minutes before baking. This keeps it from shrinking.

For pies requiring pre-cooked crust before adding filling, prick bottom and sides of pastry generously with a fork then bake at 450 for 9 – 12 minutes or until light golden brown. Cool 30 minutes or until completely cooked before adding filling.