"never Fail" Pastry for Double-Crust Pie

1. 1

   Cut shortening into flour and salt.

2. 2

   Beat egg, mix with water and vinegar and add to flour mixture.

3. 3

   Mix well.

4. 4

   Roll on well-floured surface.

5. 5

   I divide in half and roll half for the bottom and half for the top crust.

6. 6

   I always melt the shortening to make sure I have exactly 3/4 or 1 cup.

7. 7

   If you do melt yours, make sure you refrigerate the finished crust for about twenty minutes or so, until it firms up a bit before you use it.

8. 8

   Otherwise it'll stick to whatever you roll it out on.

* Per serving · 4 servings · Values may vary.

No additional tips available.