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Ingredients
| 1 |
Egg |
| 4
cups |
Flour,
unsifted |
| 2
teaspoons |
Salt |
| 1
tablespoon |
Sugar |
| 1
3/4
cups |
Vegetable shortening, solid (room temperature) |
| 1
teaspoon |
Vinegar
(white or cider) |
|
1/2
cup |
Water |
Instructions
With a table fork, mix flour, sugar and salt.
Add shortening, mix until crumbly and beat together with a fork.
In a small bowl, mix water, vinegar and egg.
Combine the two mixtures, stirring with the fork, until the ingredients are
moistened.
Devide dough into 5 portions and shape them into patties for rolling.
Wrap each pattie in plastic or waxed paper.
Chill for at least 1/2
hour before rolling.
Makes two 2-crust pies plus one single crust, or five single-crust pies.
Source
From the kitchen of Emilio Conte
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