Perfect Pie Crust

Donated by Karen McMillan

Note: The following makes 5 nine inch pie crusts. The pie crusts may be refrigerated for later use but it must be used within 3 days.

	Ingredients
4	Cups general purpose flour
1	Tablespoon of white sugar
2	Teaspoons of table salt
1 3/4	Cups of Shortening
1/2	Cup water
1	Egg
1	Tablespoon of Cider Vinegar
	Directions
	Mix the flour, sugar, salt, and shortening in a large mixing bowl. Mix until the texture is the size of small peas.
	Mix the water, vinegar, and egg in a small mixing bowl.
	Pour the wet ingredients into the large mixing bowl of dry ingredients. Mix until pie crust is a dough.
	Divide into five equal portions.
	Sprinkle flour onto the surface when you will roll out the dough. Sprinkle a little flour on top of the dough to prevent the rolling pin from sticking to the dough.
	Roll in all directions to get the same thickness all over. The desired thickness is about 1/4". If the dough tears, just pitch it together and continue.
	Place the rolled dough into a pie pan. There are many ways of getting the dough into the pan -- it can be folded into quarters or rolled over the rolling pin before moving into the pan.
	Trim off the excess that hangs over outside the pan.
Pies that do not have a top pie crust -- These pies are called "Single Crust Pies". Examples of this type of pie would be banana cream pie, lemon meringue pie, ... Do NOT following for pumkin pies -- following the recipe.
	Preheat oven to 450 degrees.
	Flute the the outside edge by using your thumb and index finger.
	Prick the bottom of the pie crust lightly. This prevents the crust from bubbling while baking.
	Place pie crusts in the oven's middle rack and bake for 12 to 15 minutes.
	Remove from oven and let cool. It is now ready to use with your pie recipe
Pies that have a top pie crust -- These pies are called "Double Crust Pies". Examples of this type of pie would be Apple, Cherry, ...
	Follow your pie recipe for finish these types of pies.