Pie Crust

Preparation time: 15 minutes
Refrigerate time: 30 minutes
Bake time: 15-20 minutes
Total time: 1 hour
Yield: 2 pie crusts

Ingredients:

• 2 ½ cups flour
• 1 tsp salt
• 1 cup Crisco
• 1 egg
• 5 Tbsp. milk
• 1 Tbsp. apple cider vinegar

Directions:

1. Sift together the flour and salt
2. Add Crisco Shortening.  Use a pastry blender to work the Crisco into the flour mixture.  (Continue to work shortening into flour until the shortening are small pieces)
3. In a small bowl combine the egg, milk, and Apple cider vinegar.  Whisk together.
4. Work the "wet ingredients" into the flour mixture using a fork to combine.  Don't overwork!!!
5. Divide the dough in half.  (Can freeze if you don't use both crusts.)  With floured hands bring the dough together into a ball.  On a floured counter, roll out the dough in a circle about 2-3 inches larger than your pie pan.   
6. Gently place the crust in your pie pan.  Crimp edges and then fill with filling.  If you want to bake the crust first for a cream pie--bake at 350 degrees for about 15-20 minutes. (Make sure you prick the crust with a fork many times on the bottom and sides before baking.)  I also often place the prepared crust in the fridge for about 30 minutes before filling or baking.  

*Recipe from Terry Roberts.