Never Fail Pie Crust
Source of Recipe
Sue Klapper
List of Ingredients
3 Cups flour
1 Teaspoon salt
1 2/3 Cups shortening -- chilled
6 Tablespoons ice water
1 Large egg -- -or- 1 1/2 Medium eggs
1 Teaspoon vinegarRecipe
In a large mixing bowl, whisk together flour and salt. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. In small mixing bowl, whisk together water, egg and vinegar. Pour all at once into flour mixture, blending with fork until mixture comes together in ball. Divide dough in half and form into 2 balls (dough will be wet). On lightly floured surface with floured rolling pin, roll each dough ball into 2 inch diameter circle, about 1/8 inch thick.
Fold 1 pastry circle in half. Transfer to 10 inch diameter pie pan, carefully placing fold of crust along center line of pan. Unfold pastry so it is centered in pan, with extra pastry hanging over edge of pan. Trim pastry with scissors or knife, leaving 1/2 inch overlapping edge of pan. Fold pastry edge under itself to create a double layer, even with edge of pan. Flute crust or press down edge with fork. Prick pie shell across bottom and sides of shell. Repeat with second half of dough. Bake both crusts at 475ºF 8 to 10 minutes; cool in pans.
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