Pie Crust

 

1 egg

1/3 c ice water

1 tsp vinegar

2 cups flour

3/4 cup shortening

1 t salt

Step 1-

Whip egg with a fork in cup, add water and vinegar.  Mix well and put in freezer.

 

Step 2-

Measure 2 cups flour into a plastic bowl, add salt.  Measure and level 3/4 cup shortening. Mix the shortening with the flour with a pastry cutter or forks until the mixture resembles crumbs.

Take the egg/water mixture out of the freezer and stir up with the flour/shortening mixture.  Let sit for a few minutes.

Wax paper in great to help the dough not to stick to the counter.  You can wet the counter with water and then place a large sheet of wax paper over the counter.  Sprinkle about 1/4 cup flour over the wax paper.  Divide the dough into 2 equal parts.  Cover the half you are not using.  Carefully form dough into a ball and roll onto the flour sprinkled wax paper.  With a floured rolling pin softly roll the ball of dough into a large round circle.  It also helps to sprinkle the top of the dough with flour as you are rolling to keep from sticking to the rolling pin.  Don’t use too much flour though as it will make the crust dry.  When you are ready to put the dough in the pie plate, fold the dough in half, lightly fold it one more time to make it a triangle. This make it easy for you to pick it up and lay it into your pie plate. Unfold the dough into the pie plate.  Pat the dough into the contours of the pan.  Cut off excess overhang but not too much as you will want a little to make your fluted edge. Flute the edge as desired and either fill or bake(for uncooked pies) at 400 degrees. Bake until lightly browned.  Watch carefully!