The Perfect Pie Crust
|All purpose flour||4 Cup (64 tbs)|
|Vegetable shortening||3⁄4 Cup (12 tbs), refrigerated (Not Refrigerated; Do Not Use Oil, Lard / Margarine / Butter Use Spry Or Crisco)|
|White vinegar/Cider vinegar||1 Tablespoon|
Put first 3 ingredients in a large bowl and mix well.
Add shortening and mix until all ingredients are crumbly.
In a small bowl beat together with fork 1/2 cup water, vinegar, and egg; combine the 2 mixtures, stirring with fork until all ingredients are moistened.
Divide dough into 5 portions and with hands shape each portion in a flat round patty ready for rolling.
Wrap each in plastic or waxed paper and chill 1/2 hour.
Make two 9 inch double crust and 1 single crust of 20 tart shells.