George's Pie Crust
The secret is a dash of vinegar (of course!) which helps prevent gluten development, giving you a perfectly flaky crust every time!
Mix together with fork or pastry blender until forms pea-sized crumbles:
- 3 cups sifted Flour
- 1 teaspoon Salt
- 1 ¼ cup Shortening or Lard or Butter
Then add wet ingredients:
- 5 tablespoons COLD water
- 1 tablespoon Apple Cider Vinegar
- 1 egg (optional) or 3-5 additional tablespoons water
Add the additional water one tablespoon at a time until the dough comes together. (If it starts to get sticky, add another tablespoon of flour.) Makes two crusts.
If you have time, form into two discs and allow to rest in the refrigerator for 1-2 hours. Roll out on a liberally floured surface. Brush the pie crust with a beaten egg and sprinkle with sugar for a glossy sparkle finish.