Piecrust for Fruit Pies

 

 

1 cup shortening

3 cups flour

1 egg

1 tablespoon cider vinegar

6 tablespoons cold water

1 teaspoon salt

 

Cut shortening into flour until consistency of coarse cornmeal. In small bowl, whisk egg, vinegar, water and salt until well blended. Mix into flour-shortening mixture; knead lightly 2 or 3 times. Dough will be slightly sticky. Divide into 4 even balls, wrap in plastic wrap or wax paper; refrigerate for 30 minutes.

 

Yield: 4 piecrusts (2 double crust pies)