from the kitchen of Jeanne Wolfley Making your own piecrust can be fun and simple with this foolproof recipe. Whether you are a novice or an expert cook, this pie crust is the perfect start to a fall masterpiece.
4 c flour
1 3/4 c butter flavored shortening
1 tbs sugar
2 tsp salt
1 tbs vinegar
1/2 c ice water
Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs. Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling. This dough can be divided into individual crust portions, wrapped, and frozen for later use.