Foolproof Pie Crust

"FOOL PROOF PIE CRUST 4 cups all-purpose flour 1 3/4 cups shortening 1 tablespoon sugar 1 tablespoon apple cider vinegar 1 large egg 1/2 cup ice water Add all ingredients except egg and water to a large bowl. Mix with a pastry cutter or fork until it looks like gravel. In a separate bowl or liquid measuring cup, beat together the egg and water. Add the egg mixture to the flour mixture, stirring with a fork."

"Form dough into a ball and wrap in plastic wrap. Chill 15 minutes before rolling out. The dough can be left in the refrigerator for up to 3 days or it can be frozen until ready to use. Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!"

Foolproof pie crust makes two 9-inch crusts and one shell using 4 cups all-purpose flour, 1 3/4 cups shortening, 1 tablespoon sugar, 1 tablespoon apple cider vinegar, one large egg, and 1/2 cup ice water. Combine flour, shortening, sugar, and vinegar until mixture resembles gravel. Beat the egg with the ice water and add to the flour mixture, stirring with a fork to form dough. Shape dough into a ball, wrap in plastic, and chill for 15 minutes before rolling out. Dough can refrigerate up to three days or be frozen for later use. Share finished pies online with a photo and tag Just A Pinch using #justapinchrecipes.

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