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.”