Pie Crust

First, a pie crust. Pie crust is simple.

2 cups flour

1 t. salt

1 T. sugar

1 cup shortening

1 egg

1 t. apple cider vinegar

3-4 T. cold water

Crack the egg into a small bowl. Add the vinegar to the egg and gently whip them together. In a large bowl, mix together flour, salt, and sugar. then plop the shortening in the bowl (it does NOT have to be measured perfectly, just approximate). Using a pastry blender (or a couple of butter knives) start “cutting” the shortening into the flour. It will become more and more of a clumpy grainy texture as you cut it in, and that is the idea. You are creating little flour coated balls of shortening so that when you roll your crust out it will smash the little balls together, which will turn into a flaky wonderland when baked. So imagine making little tiny balls of shortening that are coated in flour to smash into a big flaky mess. Yum. Once it is cut in and the little pieces are smaller than peas,you will add in the egg and vinegar mixture. Finally, it is time to add the water. You want COLD water to prevent the shortening balls from melting or becoming too soft, again for the flakiness. add the cold water and very gently fold it into the dough until a loose and clumpy ball of dough comes together. be careful not to really “mix it” into a dough because again, it will hurt the little balls of shortening. It sounds hard, but it really truly isn’t. Just be gentle with it and mindful of the texture and you’re well on your way.

Once the clumpy soft ball comes together it’s time to roll it out. this recipe makes two pie crusts, perfect for two open faced pies, or one pie with a top crust as well.

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