Some of you may be familiar with my lack of success with pie crust over about 40 years (yes, that is a looooooooong time to try without success!) I have tried many recipes over the years. My Mom has a knack with pies and; pie crusts--I have watched her MANY times and her skill just did not rub off on me. :( A co-worker shared this recipe recently. It took about 4 weeks to muster up the nerve to try it. I am pleased to announce that the effort was successful and the crust is exactly what I hoped for!! Thank you, thank you, thank you Pam T.💓💓 With her help, I will actually look forward to making pie crust and expect continued great success. (picture pending)
3 cups flour
1 ¼ cup shortening or lard1 tsp salt
1 egg well beaten
5 Tbsp water
1 Tbsp white vinegar
Cut shortening, flour and salt together. Combine egg, water and vinegar and mix together and then pour into flour mixture all at once. Blend w/spoon until flour mixture is moistened. Add flour to rolling surface and rolling pin. Roll pie crust. Can be re-rolled without becoming tough. Keep in refrigerator up to 2 weeks.
Makes 2 crusts.