Foolproof pie crust

Yield: 2 Servings

Measure Ingredient
4 cups Flour
1¾ cup Vegetable Shortening
1 tablespoon Sugar
2 teaspoons Salt
1 tablespoon Vinegar
1 \N Egg
½ cup Water

Mix the first 4 ingredients together with a fork. Beat remaining ingredients together in a separate bowl. Combine both mixtures with a fork until moistened. Mold with hands into 2 balls. Wrap and chill 15 minutes before rolling out. Can be kept refrigerated up to 3 days. Makes 2 9" double crust pies.

Note: Dough can be handled alot.

Source: "The Yankee Kitchen" 03-17-93 (#1) [Shirley] From Gemini's MASSIVE MealMaster collection at

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