Perfect Pie Crust

 

3 cups sifted flour

3/4 teaspoon salt

1 cup vegetable shortening, lard, or butter

1 egg, well beaten

5 Tablespoons cold water

1 teaspoon vinegar

 

Combine flour and salt in a bowl.  blend in the shortening, butter, or lard until like a coarse cornmeal consistency.  Add the egg, water, and vinegar.  (I have water with ice cubes in it to measure so that the water will be really cold.)  Blend until the dough holds together.  1/4 of the dough makes an 8 inch pie crust. 

 

If making a pie crust for a cream pie, prick holes in the crust before baking to keep air bubbles from forming.  Bake at 350 degrees until golden brown.   Store extra pastry in plastic wrap or bags in the refrigerator. 

 

If making a fruit or nut pie, follow the baking instructions from that recipe.