This recipe is guaranteed to give you the perfect pie crust! It is absolutely no fail and produces a nice flaky crust.
4 cups flour
2 teaspoons salt
1 tablespoon sugar
1 ¾ cups shortening
1 egg - beaten
1 Tablespoon vinegar
½ cup water
Combine flour, salt, sugar and shortening. Cut the shortening into the flour with pastry cutter or knife until it is crumbly. Pastry cutter works best though.
Mix in the beaten egg, vinegar and water into the flour.
Take a handful of the mixture (about the size of a softball) and roll out onto floured pastry cloth - a pillow case works wonders!
Place pie tin face down over the rolled out dough and then flip over to place the crust into the tin or just fold in the crust in half and place in pie tin and unfold.
This recipe makes 4 crusts. If only making one pie you can freeze the remaining crust recipe.
Add a little water if dough is to dry or a little more flour if to wet
For top crust, mix up a couple tablespoons of milk with a beaten egg and brush onto top crust before baking. This will produce a nice golden crust after baked.