best.pie.crust.ever.

I made this in my advanced home-ec classes (years and years ago) but it usually gets lots of compliments, so here goes.

3 c. flour
1 t. salt
1 1/2 c. shortening
1 egg
1 1/2 tsp. vinegar
cold water (~5-7 T)

mix salt and flour, cut in shortening (this can be done in the food processor, but I never bother - I like feeling the consistency with a hand pastry blender gadget - pampered chef's is really nice). Mix in egg, vinegar, and water. This should make 3 crusts (or 2 if you are rolling pin impaired and need extra to ensure you get a round piece). I LOVE the silicone mats for rolling (still use a little flour, but it's easy to just pick the whole mat up, flip over and position your crust in the pie plate.

Bake at 400 or whatever your pie recipe calls for. If you are doing a pie with a top crust I totally recommend those pie crust shields. Put them on for 1/2 the baking time and you will get a consistent crust every time!