Pie Crust with Egg
The egg and vinegar produces a workable dough with a nice flaky outcome.
4 cups all-purpose flour
1 1/2 cups vegetable shortening
1/4 cup vegetable oil
1 tablespoon granulated sugar
2 teaspoons salt
2/3 cup cold water
1 large egg
1 tablespoon white distilled vinegar
- Combine flour, shortening, oil, sugar, and salt in a mixing bowl.
- In a separate bowl, beat together water, egg and vinegar; add to flour mixture and mix to a soft dough, adding more water if needed.
- Shape into 4 balls, cover with plastic wrap, and refrigerate at least 15 minutes prior to using.
Makes enough pastry for 4 (9-inch) single-crust pies or 2 (9-inch) double-crust pies.