My Grandmas Pie Crust Recipes

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

Steps:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Steps:

• Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
• Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
• This recipe will make a 9-inch double pie crust.
• If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
• To use, flour a clean counter top and rolling pin.
• Divide the dough with one piece being slightly larger.
• Mix in a little more flour in the larger piece.
• Begin to roll it from the middle out on the counter.
• Try to keep it circular and continue to roll it until it is big enough.
• Transfer pastry into a pie pan; press down and cut off excess with a knife.
• Mix the trimmings into the other smaller piece of dough; repeat the process.
• Fill your pie.
• Transfer the rolled dough to the top.
• Seal the dough, cut off excess pastry, and make slits (normally).
• Bake according to pie directions.
• Cut trimmings into strips and sprinkle with cinnamon and sugar.
• Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.