Shelley's Pie Crust


3 Cups Flour						1 egg, beaten
pinch of salt						1 teaspoon white vinegar
1 ½ Cups shortening
½ Cup cold water

Pour flour and salt into a bowl making a well.  Put shortening in the well.  
Mix all liquid ingredients and pour into the well.  Cut in the shortening 
and liquids into the flour using a pastry blender or two knives.  

Recipe makes three shells possibly four if you don’t use deep-dish pie plates
and roll the dough fairly thin.  The dough will keep for one week in the 
fridge and will freeze well.

HINTS

Keep the shortening cold.  It cuts into smaller pieces easier

Use flour sparingly.  The more flour you use during the kneading and rolling 
process the tougher the crust will become.  Using a sheet of wax paper under 
and over the dough will cut the amount of flour you need and makes it easier 
to transfer the rolled dough to the pie pan.

To help prevent a soggy crust you can brush the bottom with egg white before 
adding the fruit filling.   

Brushing the top crust with egg white, then sprinkle on a little sugar will 
add a very pretty finish.


Contributed by:  Shelley Bengtson