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Perfect Pie Pastry




Source of Recipe


Marcia Adams Heirloom Recipes, pg 284


List of Ingredients




4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups vegetable shortening (butter-flavored is suggested)
1 large egg
1 tablespoon cider vinegar
1/2 cup water

Recipe



Combine the flour, sugar, salt, and shortening in a large mixer bowl and blend until is has the texture of coarse crumbs. In a small bowl, whisk or beat together the egg, vinegar, and water. Drizzle over the flour mixture and mix thoroughly. Shape the dough into a patty, wrap in plastic wrap, and place in the freezer for 45 minutes, or place in refrigerator overnight. Makes enough for 8 or 9 inch pie shells or two 2-crust pies. Freezes well.

To prepare the dough for pies, form it into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze. One fourth of this recipe is enough pastry for one 8 or 9 inch shell; one half of this recipe is enough for a shell and a top crust.