Fullproof Pie Shells
|All purpose flour||4 Cup (64 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 Tablespoon|
In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly.
Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide into four portions.
Cover and refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to fit a 9-in.pie plate.
Transfer pastry to pie plates.
Trim pastry to 1/2 in.beyond edge of plate; flute edges.
Fill or bake shells according to recipe directions.