Never-fail pie crust

       For those who like making pies the hard way, this recipe makes it easier. Egg and vinegar are its secret to sucess.

Makes two 9-inch double crusts

• 3 cups all purpose flour
• 1 teaspoon salt
• 1½ cups shortening (try using butter-flavored)
• 1 egg
• 1 tablespoon vinegar
• 5 tablespoons ice water

1. Combine flour and salt in a large bowl and cut in shortening until mixture ressembles fine crumbs.
2. Beat egg, vinegar, and water together in glass measuring cup.
3. Pour over flour mixture and stir with fork until blended.
4. Divide into 4 balls.
5. Roll out on floured surface.

Note : To store leftover pie crust, wrap unused balls of pastry in plastic wrap. Keep in refrigerator until needed (up to 2 weeks). May be frozen for 2 months. For best results, defrost frozen pastry balls overnight in the refrigerator.

BON APPETIT