"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1/2 c. shortening 3 c. flour dash salt 1 egg 1 Tbsp. white vinegar 6 Tbsp. cold water
Cut shortening into flour with pastry blender. Work this mixture until it resembles coarse cornmeal. Sprinkle salt over dry ingredients. In small bowl, mix egg, water and vinegar. Add the egg mixture to the flour mixture. Stir just enough to make it hold together.
When you roll out the pie dough, it is much better if you don't add a lot of additional flour or work it too much. Form balls and start rolling trying to keep it round. Roll to about 1/4 inch thickness. Fold in half to pick up and place in pie pan.
Bake according to pie directions. OR bake single crust @ 375º for 10 minutes.
This recipe will make enough dough for 3 two-crust pies or 6 single-crusts. When I make pie I like to bake the single crusts and then freeze them for later use. Just store in a gallon Ziplock bag.
Left-over pie dough can be refrigerated for up to one week. Let it warm up before rolling to keep from having to reroll the dough.
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