This recipe came from my Grandmother, so I apologize I do not know where it originated from. But I get compliments on it all the time. Since everyone liked my “Easy Blackberry Pie” recipe, I thought I would share my crust.
3 Cups Flour
1 1/4 Cups shortening
1 tsp Salt
5 Tablespoons water
1 Tablespoon White Vinegar
Cut Shortening into flour and salt.
Until it resembles fine crumbles
Combine egg, water and vinegar.
Pour liquid into flour mixture all at once. Blend just until the flour is all moistened. Do not over work. This crust recipe is for approximately 3 crusts. ( I have been know to make 4) I find it best to break it into balls, so you are not over working the crust.
Roll crust out to fit your pan (I use a glass pie pan I think the crust cooks better) and fill with your favorite filling.
Tip: This crust can be kept in the fridge for up to a week. (If you can wait that long) But I find it best to have it rolled out and in the pan, all wrapped and waiting for you.
I have also frozen this crust, in the pan, with great success.