As we near Mother’s Day, my mother is close to my thoughts. She was an amazing cook. I know she would get great enjoyment out of seeing me using her recipe. This recipe makes it effortless to turn out flaky, tender pie crust. It has never failed me. Thanks Mom.
5 cups of flour
2 cups/1 pound of Crisco Shortening direct from the fridge (she maintained nothing else would have the same success)
3 tsp baking powder
1 tsp salt
2 T vinegar
In a large bowl mix the flour, salt and baking powder. Add the cold shortening and cut fine with a fork and knife or pastry cutter.
Break the egg into a measuring copy and add 2 T vinegar. Add enough ice cold water to make 1 cup. Stir to frothy with a fork.
Add the liquid to the dry mixture stirring with a fork until it binds. Using your hands form 5 balls. These can be frozen to keep for when you need crust.
When you want to make a crust, let sit until malleable. Roll and bake at 425 deg for 10 minutes.