Pie Crust
Contributor: Josephine Crosby
CC Original
Mix together and set aside:
3 cups flour
1 1/2 cups Crisco
Mix together in small bowl vigorously:
2 T vinegar (cider)
1 egg
1/2 cup ice water
1 tsp salt
Mix with flour/shortening mixture. Chill thoroughly–24 hours is excellent.
I usually triple this recipe 2 or 3 times and chill it all 24 hours.
When making the pies the secret is keeping everything cold. Only take from the fridge the amount of crust for 1 pie at a time, so it is cold. Each recipe makes 2 or 3 pies, depending on how many “pie cookies” your family wants. Be sure to brush the crust with melted butter before baking.