Pie Crust

Everybody should have a handy dandy pie crust recipe in their back pocket – perfect for Quiche or pot pies, tarts or pumpkin pie! This is a great recipe to have on stand by.

Pie Crust

2 3/4 cup flour
1 tsp salt
1/2 lb (or 1/2 a box) vegetable shortening
1/2 TBSP vinegar
1 egg

Makes 3 pie crusts, easily doubles for 3 pie crusts plus 3 crust lids.

Mix all ingredients together, form into 3 balls and cover in plastic wrap. Allow to rest for at least 30 minutes in the refrigerator before rolling out. Then use as recipe directs!


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