No-Fail Pie Crust

Dorothy Oliveira of Rehoboth, Massachusetts, a cook at the local elementary school and owner of a catering business, developed this recipe for no-fail pie crust. The following will make enough dough for three double crust 9-inch pies.


5 cups flour
2-1/2 cups shortening
2 teaspoons salt
2 teaspoons vinegar
1 egg slightly beaten in 8-ounce cup
Cold water


Combine flour, shortening, and salt. With fingers, 2 knives, or pastry blender, mix until finely blended. Add vinegar to beaten egg and fill cup with enough cold water to make 8 ounces. Add all at once to flour mixture and combine, using your hands. Dough can be stored in refrigerator for up to 2 weeks.

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