Cookbook:Grandma's Pie Crust

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• 1 cup (150 g) all-purpose flour
• ½ tsp (2.5 g) salt
• 10 tbsp (128 g) solid vegetable shortening
• 1 egg
• ½ tsp (2.5 ml) distilled white vinegar
• 2 tbsp (30 ml) cold water

1. Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.
2. In separate bowl, whisk the egg, vinegar and water until well mixed.
3. Drizzle water/egg mixture into flour mixture. Stir with fork until a dough is formed.
4. Gather dough into a ball, flatten into a 10 cm (4-inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.
5. Roll dough into 20 cm (9-inch) circle and fit into a 20 cm (9-inch) pie pan.
6. Line the unbaked pie shell with foil or parchment paper, and fill with dried beans or rice.
7. Bake at 220°C (425°F) until light golden brown (about 15–18 minutes).
8. Cool before filling.

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