This is the best, most trustworthy pie crust recipe ever. It has never failed me. It's easy to put together and crowds go wild over the flaky, melt in your mouth crust. The shortening in the key. I know, I know, butter is better. But not here, my friends. Trust me.
Never-Fail Pie Crust
Makes two (2) two-crust pies (use only half of this recipe for one apple pie)
2 cups shortening (this is the key!)
4 cup flour
dash of salt
1 egg, beaten
1 Tbsp vinegar
1/2 cup cold water
Mix shortening, flour and salt with a fork or pastry blender or stand mixer until crumbly.
In a small bowl, mix together egg, vinegar, and water. Pour the liquid mixture into flour mixture. Mix with flour until dough forms. If dough is too wet to handle, sprinkle in additional flour and stir to combine.
After dough is complete, divide the dough into 4 equal parts (or 2 if you halved the recipe) and flatten each portion slightly into a circle (approx. 5 inch round). Refrigerate for at least 30 minutes. This allows for much easier rolling.
If you need additional tips for rolling out the dough, feel free to ask. I've learned a lot of lessons!
While crust is chilling, start on your pie filling of choice and follow the pie recipe's baking directions.