Foolproof Piecrust

Name: Foolproof Piecrust
Yield: 3
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 cup butter-flavored shortening; 1 large egg, beaten; 5 tbsp water; 1 to 2 teaspoons white vinegar

This dependable recipe produces piecrusts that are feather-light, flaky and rich.

This dependable recipe produces piecrusts that are feather-light, flaky and rich. Crusts may be made ahead of time, breaking up the pie-making process; finish filling and baking pies as desired.

Makes 3 servings

Ingredients

3 cups all-purpose flour
1 tsp salt
1 cup butter-flavored shortening
1 large egg, beaten
5 tbsp water
1 to 2 teaspoons white vinegar

Directions

Preheat oven to 450°F. In a large bowl stir together flour and salt; cut in shortening until crumbly.
In a small bowl mix egg, water and vinegar; add to flour mixture all at once. Stir until dough holds together. Divide into three balls. Flatten balls by hand until each is the size of a salad plate (about 6 inches).
Roll dough between two sheets of waxed paper. Crust should be about ¼ inch thick and extend about ½ inch beyond the edge of the pie plate. Transfer to pie plate and fold under extra pastry even with the rim of the plate. Crimp edge as desired. Prick bottom of pastry with fork. Bake for 8 to 10 minutes or until lightly golden.
To freeze for future use, wrap each disk of dough in plastic wrap and seal in freezer bag. Freeze up to 1 month. To use, thaw in refrigerator overnight.