This recipe is over 100 years old. It is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes …
- 4 call purpose flour
- 1 3/4 shortening (lard would have been used back in the day)
- 3 Tbsp sugar (when using the crust for a savory pie, I use a little less sugar)
- 2 tsp salt
- 1/2 water
- In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix the egg with water. Blend into flour mixture. Cover tightly with plastic and chill in refrigerator until ready to use.
NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.