Never Fail Pie Crust

Bette Kivett
Flower Mound, Texas

3 c. all-purpose flour
1 1/4 c. crisco
1 tsp. salt
1 egg broken
6 1/2 T. cold water
1 tsp. white vinegar

Using pastry blender mix flour, salt, and Crisco until fine or crumbly. Beat egg, water and vinegar together. Add to the flour mixture until blended and flour mixture is moist. Don’t over mix. Knead slightly. Divide dough into 3 or 4 parts – depending on size of pie pan. Roll out and put in pie pan. For one crust pie poke holes in crust before baking. Bake at 475° for 10-12 minutes, until lightly browned. *Leftover dough can be frozen to use later.

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