This recipe makes two raw 10 inch pie crusts or one large cobbler crust
4 cups all-purpose flour
1 teaspoon salt
2 cups butter flavor Crisco
1 large egg
1 tablespoon apple cider vinegar
½ cup very cold water
1. Add salt to flour in mixing bowl and stir to mix.
2. Add the shortening, and use a pastry cutter to chop the dough to the consistency of coarse cornmeal.
3. Ina separate bowl, beat the egg, add the vinegar and the water. Stir together.
4. Slowly pour the liquid over the flour mixture tossing lightly with fork to combine. Do not over mix.
5. Divide dough into half. Shape each half into a ball. Wrap in plastic wrap and chill for 15 minutes.
6. Roll out each ball of dough on a floured surface.
Lea found this wonderfully delicious pie dough recipe in an old church cookbook years ago. It is, by far, the best pie crust we have ever had. It is very easy to make, and it never fails to please. In the photo, left, one of our grandsons would cut the second ball of dough into strips, to lattice the pie. We always enjoyed having the grandsons in the kitchen with us, and they gained an appreciation for what it takes to prepare food.