Staci and I were both making pies at about the same time Wednesday evening. She outdid me and made four pies; I was pleased with the energy to make two pumpkin pies. Sierra did the design on this pie; it was our favorite by far!
My recipe originated from the Salt Lake Tribune almost 27 years ago. There was an Asian man featured in the paper because of his amazing pie crusts. I clipped that article and stuffed it into a cookbook. Years and bazillion pie crusts later, I still love this pie crust.
4 Cups sifted flour
1 3/4 Cups shortening
1 Tablespoon sugar
1/2 cup cold water
2 teaspoon salt
1 Tablespoon vinegar
1 whole egg
Measure flour and mix with sugar and salt. Set aside.
In a separate bowl, beat egg, vinegar and water together until thoroughly blended. Set aside.
Cut shortening into dry ingredients using two knives, quickly until mixture is the size of small peas. Sprinkle egg and vinegar water mixture a little at a time, tossing and stirring with a fork. Mix lightly until mixture is just moist enough to hold together to form a ball.
Divide pastry into four portions. Let rest for 15 minutes.
Preheat oven to 450 degrees.
Roll pie crust and prick with a fork to avoid bubbling of the pie crust.
Bake 8-10 minutes.
Makes 3 good-sized shells and a little extra for you to bake and put butter and cinnamon sugar on — just for your hard work.
Don’t bake for double crusted pie until you have the filling ready.
I like this recipe because I can freeze this and thaw when I want to make a fruit or chicken pot pie.