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Foolproof Pie Crust

4 cups all-purpose flour, lightly spooned into cup
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups vegetable shortening at room temperature (do not use oil,
margarine, lard or butter)
1/2 cup water
1 tablespoon white or cider vinegar
1 large egg

In large bowl, stir together with fork (or pastry blender) flour,
sugar and salt. Cut in shortening until crumbly. In small bowl,
beat together water, vinegar and egg. Add to flour mixture and stir
until all ingredients are moistened. Divide dough into 5 portions
(4 if you use large pie plates). With hands shape each portion
into a flat, round patty; wrap each patty in plastic wrap and chill
at least 1/2 hour.

When you are ready to use the pie crust, lightly flour both sides
of the patty and roll out on lightly floured board or pastry cloth.

Dough can be refrigerated for three days or frozen for weeks. If
frozen, thaw and bring to room temperature before rolling out crust.

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32 of 38 people found the following review helpful:
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fool-proof pic crust, July 20, 2005 - 11:53 PM
Reviewer: Anonymous from Kansas
This pie crust really does work. It is a great one for beginner pie-makers, or those who have difficulty with pie crusts. What I like about it, is that you can mix the hell out of it and it will still be pretty tender. I still prefer the "old" way of making pie crust, which is tender beyond perfection, but that recipe takes lots and lots of practice to get it right. I gave this one to my daughter-in-law who was a new cook and she makes lovely pies now.

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