It’s the best!
- 2 cups flour
- 1 cup shortening
- 1 tsp salt
- 1 Tbsp vinegar
- 1 egg
- 1/4 cup ice cold water
Sift flour and salt together in a medium bowl. Cut in shortening with pastry blender (or butter knives or fork) until it resembles cornmeal. Don’t mix too much.
Beat egg in a separate small bowl and stir in vinegar and water. Combine with flour mixture, using a fork, until the dough forms into a ball. Divide into two parts.
Flour your surface, and roll out the dough with rolling pin (flipping occasionally) until it is about 1/8-1/4 in or so. Hint: Handle dough as little as possible. Lightly (using spatula flipper to help lift if needed) fold your pie crust circle in half and then in half again. Lift it into your pie dish, unfold it, and trim edges with knife. (Can also use the rolling pin method for moving crust -- google for youtube video demo.)
For cooked pie: Add decorative fluting to edge and the crust is ready to be filled with pie filling to be cooked according to pie recipe directions.
For top crust: Fill with desired pie filling, and roll out the remaining dough and lay it across the top. Pinch edges together and add decorative fluting. Make a few slits for venting. Bake according to recipe directions.
For a baked pie shell: After building up fluted edge, prick pastry thoroughly to prevent puffing. Bake at 475 for 8 to 10 min. until golden brown.
For a treat: Roll out the left-over dough in a rectangle and place on a cookie sheet. Cut into 1 in. strips (pizza cutter works great) and sprinkle librally with cinnamon and sugar. Bake at 475 for 3 to 5 min. until golden brown (watch carefully).