100 Year-Old Pie Crust (Pastry Dough)

This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.

• Ready In: 10 mins
• Yields: 4 8-inch pie crusts

Ingredients

• 4  cups all-purpose flour
• 1 3⁄4 cups vegetable shortening
• 3  tablespoons white sugar
• 2  teaspoons salt
• 1  egg
• 1⁄2 cup cold water

Directions

1. In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
2. In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
3. I have also used a food processor and a dough blade on pulse for each step.
4. Cover tightly with plastic and chill until ready to roll out.