Grandma Rose's Never-Fail Pie Crust

Enjoy this recipe from Secrets from Grandma’s Kitchen.

Submitted by: Carey Bentson from Elma, WA

1 egg, lightly beaten
2 T. vinegar
5 c. all-purpose flour
3 c. butter-flavored shortening

Combine egg and vinegar in a one-cup measuring cup. Add enough cold water to fill the cup; set aside. Add flour to a large bowl; cut in shortening with a pastry blender or 2 knives. Blend together until shortening is well mixed into flour. Add egg mixture; stir well until dough is clumpy but not wet. Add a little more flour if needed. Divide dough into 6 to 7 rounded portions. Use immediately, or wrap well in plastic wrap; refrigerate up to 2 weeks, or freeze up to one year. Makes 6 to 7 single 9-inch pie crusts.

Combine egg and vinegar in a one-cup measuring cup. Add enough cold water to fill the cup; set aside. Add flour to a large bowl; cut in shortening with a pastry blender or 2 knives. Blend together until shortening is well mixed into flour. Add egg mixture; stir well until dough is clumpy but not wet. Add a little more flour if needed. Divide dough into 6 to 7 rounded portions. Use immediately, or wrap well in plastic wrap; refrigerate up to 2 weeks, or freeze up to one year. Makes 6 to 7 single 9-inch pie crusts.