Sharon’s Perfect Pie Crust-Sharon Larson

4 c unsifted flour

1 T sugar

2 t salt

1 ¾ c shortening, room temp (don’t use oil, lard, marg or butter)

1 T white or cider vinegar

1 lg egg

 1-Put first 3 ingredients in lg bowl and mix well with fork.  

2-Add shortening and mix with fork till crumbly.

3-In small bowl beat ½ c cold water, vinegar and egg.

4-Add to first mixture and combine just until moistened.

5-Divide into 4 balls and flatten into a thick patty. 

6-Chill for 45 minutes.

7-Roll out crust one at a time. 

 Bake bottom crust 12-15 minutes at 450.

Note from Helen-Sharon shared this recipe with me many years ago and I have used it many times over the years.  It makes a terrific, flaky pie crust.  For a pie topper that is fun, after you roll out the top crust, use a small cookie cutter like a star or a leaf and lay the cut pie dough overlapping all over the top of the pie.  It makes a pretty topper for fruit pies.