Vinegar and Egg Crust

This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.

• Calories: 154 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 3 cups sifted all-purpose flour
• 1 ¼ cups shortening
• 2 teaspoons distilled white vinegar
• 5 tablespoons ice water

Recipe Instructions

Step 1

In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.

Step 2

Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)

Step 3

Roll out on lightly floured pastry cloth with cloth covered roller.

Step 4

Brush the crust with milk and sprinkle with sugar before baking.