The first time I went on Fresh Living to share a recipe it was my Mother’s Never Fail Pie Crust Recipe. I remember my sister in law, Connie asking if I was really going to share Mom’s recipe. Of course I told her. She would be so proud. I figure that you need to share the love and the recipe.
This is great with any of my cream pie recipes.
Whisk flour and salt in large bowl. Add cold shortening and mix with hands until consistence of oatmeal.
Mix together egg, water and vinegar.
Add to flour mixture stir with fork until mixed together. Do not over mix. Make into two even circles and refrigerate for about an hour.
Remove from fridge roll out to fit 9” or 10” pie pan.
Fold out in half and place carefully in pie pan.
Trim edges leaving about a 1” overlap.
Pinch to make decorative edge and poke air holes with fork before baking.
Prepare the other pie and bake at 400° for 8 to 10 minutes.