-
1
In a large bowl, stir together the flour, sugar and salt with a fork.
-
2
Cut in the shortening with a fork until crumbly.
-
3
In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
-
4
Stir until all ingredients are moistened.
-
5
Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
-
6
Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
-
7
When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
-
8
Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
-
9
Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
-
10
Press with fingers to remove air pockets.
-
11
Fill the crust.
-
12
Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
-
13
Bake as directed in the pie recipe you are following.
-
14
Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
-
15
FOR A PRE-BAKED UNFILLED PIE SHELL:
-
16
Prick the bottom and sides of a pastry lined pie pan with a fork.
-
17
Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
-
18
Cool on a wire rack (the shell will shrink and edges pull away from pan).
-
19
Fill as desired.
