Pie Crust

Pie Crust
makes 3 pie crusts


3 cups all-purpose flour
1 tsp. salt
1 1/2 cups vegetable shortening
1 egg
5 tbsp. cold water
1 tbsp. distilled white vinegar
 
Combine the flour and salt in a large bowl.  Add in the shortening.  Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles.  Lightly beat the egg with a fork, then add it to the mixture.  Next, add in the cold water and vinegar.  Stir the mixture together until it's just combined, then divide the dough into thirds.  Place each portion in a large resealable freezer bag (do not seal) and flatten into a disk with a rolling pin.  Seal bag, label, and toss it into the freezer.  When you are ready to use a pie crust, remove it from the freezer and allow it to thaw on the counter for about 20 minutes.  Then roll out on a lightly floured surface, place in your pie plate, and use as you wish!
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