PIE CRUST

3 Cups All Purpose Flour

3/4 Cups Shortening

1-1/2 Sticks (12 tablespoons) Salted Butter (Cold)

1 Egg, Beaten

5 Tablespoons Cold Water

1 Tablespoon White Vinegar

1 Teaspoon Salt


Put the flour in a large bowl.

With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 to 4 minutes.

In a small bowl, beat the egg with a fork and pour it into the flour mixture.

Add the cold water, white vinegar, and salt.  Stir gently to combine.

Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag.

Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later.

Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it is still a good idea to put them in the freezer for 15-20 minutes to chill)  Note: I did this and then I had to wait for 15 minutes before I could work with the dough.  I am thinking that I might try 5 minutes next time.

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.