Mary's NO FAIL Pie Crust ....

This is a recipe I got from my sister.  Her mother in-law is a great cook/baker and has a lot of recipes that have been in her family for decades and this is one of them.  This is literally a NO FAIL pie crust recipe.  I had tried many recipes before and my pie crust never turned out well until I tried this amazing recipe! It's simple, easy and always turns out well!  I think what makes the dough so manageable is the apple cider vinegar, try it for yourself and tell me what you think! 

**You can use this recipe for any kind of pie, I was making pumpkin pie so that's why my crust looks the way it does in the picture below.

Perfect Pie Crust ;)

 INGREDIENTS: (Makes 2 pie crusts)

3 cups of flour
1 tsp salt
1 cup shortening
1 well beaten egg (I like to use the butter flavored kind)
1 tbsp apple cider vinegar
5-6 tbsp COLD water

DIRECTIONS:

1. In a large bowl, beat the egg and shortening together
2. Add the flour, salt and apple cider vinegar
3. Next add water, 1 tbsp at a time until the dough forms into a ball.

NOTE: You can use a mixer to mix all the ingredients, using a dough hook or just some regular beaters.

PICS OF PROCESS:

The recipe is for two pie crusts, after making the dough I split it in half.  I wrap the half I am not rolling out in plastic so it doesn't dry out while I roll out the first crust.



The dough always sticks to my rolling pin so I like to use parchment paper to aid in the rolling out process.  It allows me to roll out the dough as thin as I like without it sticking to my rolling pin.



I place parchment paper on one half of the rolled out dough and fold it in half in order to make it easy to place onto my pin dish.

It's important to make sure there are not air pockets between the dough and the pie dish.   Cut-off the excess edges and decorate to your liking, I also like to prick the dough with a fork before I add the filling so it cooks evenly and doesn't bubble.