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Vinegar and Egg Crust
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Award-winning, flaky pie crust that mixes easily but may be tricky to roll out. Use a pastry cloth and rolling pin or roll between waxed paper. Recipe makes one double-crust pie.
Ingredients:
  • 3 cups sifted all-purpose flour
  • 1.25 cups shortening
  • 1 egg
  • 2 teaspoons distilled white vinegar
  • 5 tablespoons ice water
Instructions:
  • Use a large bowl to combine flour and salt, then incorporate the shortening using a pastry blender until it resembles pea-sized pieces.
  • Whisk egg, vinegar, and water until smooth. Gradually incorporate into flour mixture using a fork until dough comes together (Note: add liquid slowly, you may not need it all).
  • Roll out on a lightly floured surface using a covered rolling pin.
  • Before baking, gently coat the crust with milk and dust it with a sprinkle of sugar.

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