No-Fail Pie Crust
Ready In: 40 mins
Serves: 4
Yields: 4 single or two double crusts
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon white sugar
- 2 teaspoons salt
- 1 3⁄4 cups vegetable shortening
- 1 teaspoon vinegar
- 1 egg
- 1⁄2 cup ice water
Directions
- Place flour, sugar and salt in a medium/large bowl.
- Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
- In a small bowl whisk together vinegar, egg and ice water.
- Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
- Divide dough into fourths.
- Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
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