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Never Tough Pie Crust
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Description
A great pie crust for the beginner who has a little trouble getting it from the counter to the pan. I found this one around 1965, when I was taking Home Economics. My mother and I both used this tender flakey crust from then on. Makes 3 single pie crusts, but the trick was to never to need all of it for the pie(s) so you could spread butter and cinnamon sugar over the un-needed dough to make little pie crust cookies.
Ingredients
- 1 whole Egg
- 5 Tablespoons Water
- 1 teaspoon Vinegar
- 3 cups Flour
- 1 teaspoon Salt
- 1-¼ cup Shortening
Preparation
Beat egg, water and vinegar together and set aside. Stir flour and salt together. Cut shortening into the flour.
Stir in egg mixture till all is moistened. Put on a floured surface and knead a little.
Divide into 3 portions and roll to desired size. For a baked pie crust, bake at 425ºF for 10 minutes.
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