Lynn’s Pie Crust
My daughter-in-law makes the best pie crust!! I love to bake pies, but many times I take the easy way out and use refrigerated ready-to-use pie crusts. Refrigerated pie crusts are very good, but this recipe is so much better. It is very easy to make and so good!!
- 4 cups all-purpose flour (20 ounces)
- 1 1/2 cups vegetable shortening (12 ounces)
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1 egg, beaten
- 1/2 cup cold water
Mix first 4 ingredients with a fork. In separate bowl, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling it into desired shape.
Dough can be left in refrigerator up to 3 days. Or it can be frozen until ready to use.
Makes pastry for two 9-inch double-crust pies and one 9-inch shell.
“Being in Christ is not rehabilitation, it’s re-creation.”