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1
Chill all ingredients, including the flour and vinegar.
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2
Combine the flour, salt and sugar.
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3
Cut in shortening with a pastry blender until the mixture resembles cornmeal.
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4
In another bowl, mix water and vinegar with the beaten egg.
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5
Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
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6
Shape into 3 disks.
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7
Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out.
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8
(Overnight actually works best).
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9
Hold no more than 3 days in refrigerator.
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10
For longer storage, place in a freezer bag and freeze.
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11
Use one disk for a single crust pie.
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12
Use 2 disks for a double crust pie.
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13
To roll out for pies, work quickly on a floured pastry cloth.
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14
Flip the dough at least once adding a little more flour to the pastry cloth.
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15
Roll out to fit pie pan.
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16
(Store pastry cloth in freezer).
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17
Filling:
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18
Preheat the oven to 375 degrees F.
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19
Beat eggs until frothy.
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20
Add all remaining ingredients in order given, beating only until well blended.
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21
Pour filling into crust.
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22
Bake for 25 minutes.
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23
Topping:
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24
Combine topping ingredients.
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25
Remove pie from oven and sprinkle topping over filling.
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26
Return pie to oven and bake 25 minutes more or until center is set.
