Total Calories: 4,772
Yield: 2 or 3 (2-crust) pies
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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 ingredi-ents 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.
This Foolproof Piecrust recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
