Fool Proof Pie Crust

This is super easy and super yummy...and comes from a wonderful baker at church, so you know it's got to be good!

Cut together with pastry blender:
4 cups flour
1 3/4 cups shortening

Mix in small bowl:
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 c water

Combine two mixtures until moistened. Chill 15 minutes.
(can refrigerate up to 3 days or freeze).
Bake at 425 degrees for 13-15 minutes.
Makes 3 crusts.

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