No-Fail Pie Crust

1. 1

   Cut shortening into sifted flour with sugar and salt already added. Add 1 egg, well beaten.

2. 2

   Mix cold water and vinegar together.

3. 3

   Add to flour mixture, a little at a time, until all have been added.

4. 4

   Mix well.

5. 5

   Place on floured board and knead until ready to roll out for pie crust.

6. 6

   This will make about 5 pie crusts.

7. 7

   Keep stored in refrigerator until all have been used.

8. 8

   It will roll out better if stored in refrigerator overnight. This will keep well for 2 weeks.

No nutritional information available.

No additional tips available.