Favorite Pie Crust

This is my mom’s recipe….and we made it better.

4 c. flour

1 T. sugar

1-1/2 t. salt

1/2 t. baking powder

1-1/2 c. shortning

1 egg

1 T. vinegar

1/2 to 3/4 c. water

Mix dry ingredients, then cut in shortning.

In measuring cup, beat egg with vinegar, then add water.

Add to dry, mix but don’t overmix.  Bring together in middle of bowl.

At this point you have options…..

Divide into scant cup size balls and wrap in baggies, put in freezer. Each ball makes one layer of crust.  Thaw on counter for 1 hour (not in microwave).

Use now for fruit pies or meat dinner pies.  This crust is so versatile, it’s the only one I use.

Sometimes it gets brushed with egg for “company”.  Sometimes I add sugar crystals too.

Do you have eaters who don’t like the crust that gets turned under at the top edge….you know, the pretty part that you work so hard on?  One time I only had enough crust to make the bottom layer.  I rolled out my circle and left the edge pretty much round, but not smooth and perfect.  Flipped it into the pie pan, added my filling and gently draped the raw edge of the crust over the filling.  I put a few random “pleats” in it to help it be more even.  Called it a “Country” pie.  They loved it…..and because there wasn’t any one part of the crust that was thickened, they ate it all.

Bake at 375 degrees til browned.