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Pie Crust

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By azandersens
3 cups flour
1 tsp. salt
1 1/3 c. shortening
Mix together with pastry blender until size of small peas.

Beat 1 egg in a measuring cup, add 1 T. cider vinegar, then fill cup ¾ full with ice-cold water. Add mixture to dry ingredients and blend with a fork.

Lightly form into a ball then roll out on floured surface. Makes enough for 3 one-crust pies or 2 8-inch double-crust pies.

*My mom gave me this recipe off the top of her head last night, and it is a keeper. You can roll out the crust more than once, and it will still be nice and flaky.

*Quotes from Grandmas Williams and Finlinson: "A heavy hand spoils the pie." And when referring to people carrying their own load, "‘Tis a poor pie that won’t grease its own tin."
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