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 flour1 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.
Clear 72 oF • 22 oC