Pie Crust - Failproof

1. 1

   Combine flour and salt; cut in shortening.

2. 2

   Measure 1 egg yolk and milk to equal 2/3 cup.

3. 3

   Reserve egg white.

4. 4

   Beat with 1 teaspoon water and use as glaze on top crust of pie.

5. 5

   Add egg yolk-milk mixture to flour mixture and combine thoroughly.

6. 6

   Roll crust on flour or cloth in usual manner.

7. 7

   Any crust is usually easier to work with if left to set for a few minutes before rolling or put into refrigerator for a few minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.