This pie crust is great for both sweet and savory dishes. It compliments the filling without overwhelming and creates a flaky, delicate crust.
Makes two single pie crusts or one double pie crust.
2 1/2 cup Flour
1 teaspoon Salt
1 cup Shortening
1 Egg
1/4 cup Water
1 Tablespoon Vinegar
Using a pastry blender cut the shortening into the flour and salt mixture until it is in pea size pieces. Crack the egg in to the separate bowl and add the water and vinegar. Beat until mixture is light and fluffy. Mix into dry mixture until it creates a ball.
Cut ball in half and place onto floured surface. Roll out using a rolling pin to desired size. Fold in half and place in the bottom of a pie pan. Add fruit or filling. Roll out top to desired size. Fold in half and place on top. Seal by twisting, pinching, or compressing with fork. Cut vents.
Cook pie following recipe of pie. If making a cream pie or pre cooked pie crust then prick the crust with a fork to keep crust from creating air bubbles.
place in a preheated 400 degree for 12 - 15 minutes. Use a pie weight for the first 8 minutes to keep crust from shrinking.
For pie weight I use aluminum foil to cover the crust then add dry beans to fill crust about 1 inch deep.
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