Perfect Pie Crust

from Dorothy Peterson
makes 2 crusts

4 C unsifted flour, spooned into cup
1 T sugar
2 tsp salt
1 3/4 C solid veg. shortening
1 large egg
1 T white or cider vinegar

Put first 3 ingredients in large bowl and blend well with fork. Add shortening and blend with fork until crumbly. In small bowl, beat together with fork, 1/2 C water, vinegar, and egg. Combine the two mixtures, blending until all ingredients are moistened.

Divide dough in 4 parts, wrap in plastic wrap and chill 1/2 hour before rolling. Makes two double crust pies. To make one crust, halve recipe except for egg--leave same amount.

from Kerry Rasmussen

1 crusts
1/3 C & 1 T Crisco
1 C flour
salt to taste
4 T hot water

4 crusts
1 C, 1/3 C, 1/4 C Crisco
4 C flour
salt to taste
1 C hot water

shake dry ingredients in covered bowl, or stir with fork, until the consistency of peas. Add HOT water and shake it again until dough forms a ball.

Roll and bake as usual.