Thread: Mom's pie crust

This recipe makes enough for 3 double crust pies

May be frozen or keeps for two weeks in the fridge.

4 cups flour
1 3/4 cups shortening
1 Tbsp. Sugar
2 tsp salt (optional)
1/2 cup water
1 egg
1 Tbsp cider vinegar

Mix dry ingredients. Cut in shortening until it is the consistency of corn meal.
Mix remaining ingredients well and add with a fork until mixture forms a solid dough.
Form into six balls wrap tightly with Saran wrap and store in fridge or freezer.
Roll out on a lightly floured surface when needed.