| | Directions |
- 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.
- Set aside.
- 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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Prep Time: 30 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 3 cups flour |
| - | | 1 teaspoon salt |
| - | | 1 1/4 cups Crisco |
| - | | 3 tablespoons butter - cut into pats |
| - | | 1 tablespoon sugar |
| - | | 1 egg |
| - | | 1 tablespoon vinegar |
| - | | 6 tablespoons water |
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