Never Fail Pie Crust Recipe
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3 cups flour
1 teaspoon salt
1 1/4 cups Crisco
3 tablespoons butter - cut into pats
1 tablespoon sugar
1 tablespoon vinegar
6 tablespoons water
Preheat oven to 425° F.
Mix in large bowl the flour and salt.
Then add the Crisco and cut with pastry cutter until Crisco is mixed in well.
In small bowl mix egg, vinegar and 5-6 T water, depending on how humid it is outside.
Pour contents into flour mixture and stir until all is moistened.
Then separate and make 3-4 dough balls.
Roll out each dough ball onto floured pastry cloth.
Fold in half and carefully, without tearing, place into pie pan.
Pour pie filling into pie shell.
Place 3 pats butter or margarine on top of pie filling.
Roll out second dough ball for top crust.
Flute edges. Cut 3 vent slits for steam to escape.
Sprinkle about 1 Tbsp sugar on top of pie.
Place foil around edge of pie and bake for 40 minutes.
Remove foil and cook for an additional 10-15 minutes depending on size of pie.
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