Pie Crust

Contributor:  Josephine Crosby
CC Original

Mix together and set aside:

3 cups flour
1 1/2 cups Crisco

Mix together in small bowl vigorously:

2 T vinegar (cider)
1 egg
1/2 cup ice water
1 tsp salt

Mix with flour/shortening mixture.  Chill thoroughly--24 hours is excellent.

I usually triple this recipe 2 or 3 times and chill it all 24 hours.

When making the pies the secret is keeping everything cold.  Only take from the fridge the amount of crust for 1 pie at a time, so it is cold.  Each recipe makes 2 or 3 pies, depending on how many "pie cookies" your family wants.  Be sure to brush the crust with melted butter before baking.

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