Handed down from my mother in law. Old family recipe… Have used this since 1971. This is fail proof. Be sure to use a pastry blender (wooden handle on top… With half round blades below) to cut crisco and flour mixture together. ( they are inexpensive and can be bought at Walmart / K mart etc) After mixing in the remaining ingredients, I lightly flour the bottom piece of waxed paper (dampen countertop, and then lay down the first piece of wax paper. This keeps the wax paper from sliding around). I then take 1/2 of the round ball of dough and flour lightly. Flatten slightly by hand and lay on the wax paper. Top with second piece of wax paper. The next trick if you will is to invest in a rolling pin that has ball bearings, which allows the rolling pin to flow freely. (again this is a great investment you won’t regret). Roll out dough from the center in all four directions to the size you need. When done I peel the top layer of wax paper off, while it is still on the counter. Again flour the crust very slightly. You should be able to pick up the crust, with the bottom layer of wax paper still attached. It is very soft, pliable and easy to handle. Then I flip it over on top of the pie plate and center. Gently peel the wax paper and push down Into the pie plate. Repeat for the top crust as well. You will have adequate pastry to work with and can use the trimmings leftover to.
Ingredients
4 cups flour
1 3/4 cups shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 cup water
Directions
1. Using a fork or pastry blender, mix together the first 4 ingredients.
2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.
Source: brookcancook.blogspot.com
