4 cups all-purpose flour
1 tablespoon sugar
1 teaspoons salt
Cut in with pastry cutter:
1 3/4 cups shortening
(I used Butter Flavored Crisco)
Set aside.
In separate bowl:
1 egg, beaten
Add:
1 tablespoon vinegar
5 tablespoon very cold water
Add liquid mixture to flour, mix just until you form a ball.
Do Not over handle or crust will be tough.
Divide into 4 sections, wrap in plastic wrap. Can be stored in the frig for a few days or placed in Ziploc Baggie and frozen for a couple of months.
I have seen this recipe on two different sites:
http://suzannemcminn.com/blog/2008/05/22/foolproof-pie-crust/
and
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/
They both show you picture-by-picture steps.
I hope you enjoy, it was really easy to do.
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