Source: Mary Ann

Servings/Yield: 5 crusts


4 cups all-purpose flour

1 ¾ cups vegetable shortening

1 tablespoon sugar

2 teaspoons salt

1 tablespoon vinegar

1 egg

½ cup water


With a fork, mix together first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then with hands mold dough into a ball. Chill at least 15 minutes before rolling it into desired shape. Dough can be left in the refrigerator up to 3 days. Or it can be frozen until ready to use. Makes two 9" double-crust pies and one 9" shell. Note: Dough will remain soft in the refrigerator and can be taken out and rolled at once.

No matter how much you handle this dough (and you may beat it with your rolling pin if you like) it will always be flaky, tender and delicious. There'll be no more patchwork with pieces falling apart at the last minute, and when you roll it out it will do exactly what you want it to do.

© Barbara Deitch 2020