I got this recipe from a friend of mine in Balmorhea, Texas - Mrs. Sue Toone. I've tried many different
pie shell recipes, but this is the only one I'm ever satisfied with!
INGREDIENTS:
3 Cups All Purpose Flour 1 and 1/4 Cup Shortening
1 Large Egg, well beaten 1 tsp. Salt
5 Tbsp. cold water 1 Tbsp. Apple Cider Vinegar
Extra flour for flouring the rolling surface
Materials Needed:
1 large mixing bowl
1 small mixing bowl
1 bread board, slab or other flat surface for rolling
1 large mixing spoon
1 set of measuring spoons
1 measuring cup for dry materials
1 rolling pin
refrigerator space to chill the dough
PREPARATION METHOD:
In a large bowl, mix flour and salt.
Cut shortening into the flour.
In a small mixing bowl, conmbine egg, water and vinegar until well blended.
Pour liquid into the flour mixture (all at one time).
Blend with a large spoon just until the flour is all moistened.
Chill the dough slightly in a refrigerator.
Use a rolling pin to roll the dough out on a lightly floured surface.
Have Fun Making Pies!!!
IMPORTANT NOTES:
1. You may need to divide the dough to make appropriate sized crusts for the task you have in mind.
2. One method to transfer the rolled and shaped crust onto a pie pan is to roll it loosely around the rolling pin,
carry it over to the pie pan, and then unroll it onto the pan.
3. Another method to transfer the crust is to fold it loosely in half, then in half again forming a sort of triangle. Carry it
over to the pie pan, placing it so that the point of the triangle is in the middle of the pan, then unfold the crust.
{From Mrs. Sue Toone of Balmorhea, Texas - December 1986.}