Foolproof Pie Crust

Ingredients

• 4 cups flour (not instant or self-rising)
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 3/4 cups shortening, at room temperature
• 1/2 cup water
• 1 tablespoon white or cider vinegar
• 1 large egg

Steps

1. In a large bowl mix the flour, salt and sugar. Cut in the shortening with a fork until crumbly.
2. In a small bowl beat the egg, water and vinegar. Add to the flour mixture and stir until all the ingredients are moistened.
3. Divide the dough into 5 portions and shape each with your hands into a round flat patty ready for rolling.
4. Wrap each patty in plastic wrap and chill at least 30 minutes before rolling out.

Notes

Makes enough dough for 5 single crusts.

Newspaper clipping pasted on Rosie Lee’s “Pie” index card with the Custard Pie and Basic Cream Pie clippings.

Photo: stock photo found online.

More than one card: the same recipe turned up twice more in a newspaper feature of reader pie crusts (“The best pie crusts you’ve ever tasted”). Martha Lou Hinck of Emma, Missouri, sent it as “Fool Proof Pie Crust”: mix the egg, vinegar and water separately, add to the flour mixture, form into a ball and chill 15 minutes; it can be frozen indefinitely and makes 4 single pie shells. Mrs. Roy Simpson of Trenton, Missouri, sent it as “Crispy Pie Crust”: form into 5 or 6 balls, roll out and bake as needed at 425 degrees for about 10 minutes; the dough keeps 3 weeks in the refrigerator. The clipping page is shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.