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Flaky Pie Crust

I got this recipe from Chuck's grandmother, Altha Rawle, and it has never failed me. Altha is a marvelous cook, and I can't thank her enough for sharing her pie crust secret.

Ingredients:

4 cups flour
1 3/4 cup vegetable shortening
1 tablespoon sugar
2 teaspoon salt
1 tablespoon vinegar
1 egg
1/2 cup water

Preparation:

With pastry blender mix flour, shortening, sugar, and salt. In small bowl , beat 1/2 cup water, vinegar, and egg together. Add to first mixture and blend until dry ingredients are moistened . With hands, mold dough in a ball and chill at least 15 minutes. Dough can be stored in refrigerator up to 3 days or can be frozen.

Makes 2 double crusts 9 inch pies and 1 single pie crust.

Comments (2)
  • Pam Russell  - Pie crust
    Jennifer, where do I find vegetable shortening? I'm fairly new living here and was told you can't find Crisco here.
  • jennifer
    You can find it at any store. It usually comes in squared off bags. Two of the common brands are Inca and Crystal. You will usually find it on the same aisle as the liquid oils, but on a low shelf.
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