suemunzlinger's Recipe

Egg and Vinegar Pie Crust

Category: Desserts

1 - 9 inch double
3 cups sifted all-purpose flour

1 1/4 cups shortening

1/2 teaspoon salt

1 egg

2 teaspoons distilled white vinegar

5 tablespoons ice water


.Directions


In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.

Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball

(Note: add liquid one tablespoon at a time. You probably will not use all of it.)

Roll out on lightly floured board.

Brush the crust with milk and sprinkle with sugar before baking.

Do not over work the dough.
To make it easy to handle put dough in zip lock bag or covered bowl and put in fridge for 20 or 30 minutes.