FOOLPROOF PIE CRUST (MARGARET BYRD)

Donna Brown

4 cups plain flour
1 T. vinegar
1¾ cup veg. shortening
1 egg (beaten)
1 T. sugar
½ cup cold water
2 tsp salt

With a fork or pastry cutter, mix first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all are moistened. Mold into a ball with hands. Chill covered. Roll out for pie pans or you can keep in fridge for up to three days. Can be frozen indefinitely. This makes at least three shells, depending on the size of your pans. Print Recipe