Flaky Pie Crust for American Style Pies

(from the Sunset Favorite Recipes I book)

(Makes enough for two small 9" double crust pies, or one large 10" double crust pie. Or probably 4 bottom crusts of open top pies, or at least 2 bottom crusts, fairly thick, for big pie pans. (N.B. from Bob) Also, you can easily save half of this and freeze it, wrapped in clear plastic or in a bag, to be thawed and rolled later.)

This is a fool-proof version to supplant the traditional rolled pie crust, which tends to come out like cement for many people. This dough always makes a great crust, even with mild kneeding!

3 cups regular all-purpose white flour

1 teaspoon salt

1 1/4 cups shortening (Crisco or other hard shortening, or lard if you must)

1 egg, well beaten

1 tablespoon vinegar

4 tablespoons water

Sift flour, measure, and sift into a bowl with the salt. (N.B. Sifting is necessary to get the proper proportions measured. My techique is to sift directly into measuring cups, level them off with a knife, then repeat for additional measures.– Bob). Add the shortening and use a pastry blender (N.B. A butter knife in each hand to ‘chop chop slice’ through the mixture works very well for me– Bob) to cut it into the flour until coarse crumbs are formed.

In a small bowl combine the beaten egg with the vinegar and water; drizzle over the flour mixture. Mix lightly until the flour is all moistened and holds together in a ball (add a few drops additional water, if needed). (N.B. I find that kneeding this dough a few times is quick, and does not harm the texture of the finished crust.–Bob)

To make pie shells, divide into 4 pieces, roll out each piece on a lightly floured board, and fit into four 9-inch pie pans. Prick each well with a fork. (N.B. The following cooking instructions are for pre-cooked shells only. Most pies are made with raw dough, filled, then baked. – Bob ) Bake in a 425 degree oven (quite hot) for 12 minutes, or until lightly browned.