Pie Crust with Cristall

Note from Cristall:  My mom has been using this recipe since 1974 when she found it in a Woman’s Day magazine. It has been shared around the globe and eaten at many tables! Now it will be added to yours.

Fool-proof Pie Crust

4 c. sifted all-purpose white flour (basically, measure fluffy flour, not settled flour)

1 T. sugar

2 t. salt

1 ¾ c. shortening

½ c. cold tap water (doesn’t have to be ice cold)

1 T. cider vinegar

1 large egg

Stir flour, sugar and salt in a large bowl. Cut in the shortening with a fork or pastry blender until there are pea-sized lumps. It’ll be crumbly and that’s good. You can also use your hands for this step if you want. In a separate small bowl, beat the water, cider vinegar and egg. Add these to the flour mixture and combine well. Most recipes tell you not to over-mix the dough or your crust will be tough, but not this recipe! You can mix, mix, mix. Divide the dough into 4 equal balls, squish them into patties and wrap them in wax paper and put in a large Ziploc bag. Chill them for 30 minutes so the dough is easy to handle (like when making sugar cookies). (At this point you can freeze them for later use if you want.) 

After the 30 minute chill, flour your pastry sheet (I highly recommend having one), hands and rolling pin. Roll the crusts out to the diameter you need, accounting for the amount you’ll need to go up and over the pie pan. If you mess up, just roll the dough up and start again; this dough forgives without getting tough. Flute the edges as desired. If you’re baking an empty pie crust, prick it all over with a fork and put an empty pie pan inside of your crust so it nestles at the top or your crust will fall down during baking. Bake at 450̊ for 12-15 minutes, until golden. If you’re making a pumpkin pie, apple pie, or some other pie that doesn’t require baking the shell first, fill the raw crust with your filling and bake as directed for that particular recipe. To use your frozen pie dough, let it thaw and then proceed with the step where you’re rolling it out. Makes 4 crusts, enough for 4 single-crust pies or 2 double-crust pies.