The McNally Pie Crust

In a large bowl, mix the flour, sugar, and salt. Add the shortening, and use a fork (or pastry cutter) to blend the shortening into the flour mixture until there are no longer any large chunks of shortening. (Typically in pastries, the butter/shortening should be cold. But I find it doesn’t matter for me when I make the pie crust. It’s easier to blend when the shortening is at room temperature).

In a small bowl, mix the water, egg, and vinegar. In about three batches, slowly drizzle the liquid mixture into the flour/shortening mixture. After all the liquid has been poured in, continue stirring with a fork or a wooden spoon until almost all the dry ingredients have been incorporated and you’ve formed a very doughy ball. (Refrain from using your hands as much as possible! My grandmother told me that).

Finally, use your hands to separate the dough into four evenly-sized balls. Grandma Gigi’s tactic: wrap the balls in waxed paper and refrigerate for at least 30 minutes. My mother’s tactic: smoosh the balls down into disks (easier to roll out later) and then wrap in waxed paper or plastic wrap and refrigerate … until whenever. (I have been lazy and made the dough, skipped the refrigeration process, and gone straight to the rolling and baking. I wasn’t struck by lightning, but the dough wasn’t as flaky.)

Enjoy your pie crust that everyone will rave about!