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Never Fail PIe Crust.




Source of Recipe


Mayebarnes
Never Fail PIe Crust.

1 1/ 2 cup Shortening, divided like this.
......(my tweak,,)
......1/2 cup margerine(1 stick)
......1/4 cup lard, (armour makes a good solid lard)
...... 3/4 cup white crisco.

3 1/2 cup regular flour,
blend with 1 teaspoon salt.

blend flour,shortening until crumbly.

in a medium bowl
1 egg, slightly beaten
1 Tablespoon Vinegar
5 tablespoon cold water
mix together.
Add liquid to flour, stir with a fork,
this might be sticky, add a little more flour around side of
bowl, and work into a ball with your hands,

Divide into separate balls.
You can use right now, by rolling out onto floured waxpaper.
or refrig a bit.. before rolling .

You can use flour to roll this out plus put flour on your rolling pin.
and it won't get tough.

makes enough for two 8-9 " pies.

Hint: lightlywet the surface you are laying the waxpaper on, will keep it from slipping around.then flour the top,