Pastry for Double Crust Pie

This is a must in your recipe box.  Whether you’re making, pie, fruit pastries, or apple’s in a blanket.  This is the best pie crust recipe I have ever come across, it’s sweet without being too sweet, it doesn’t crumble before you can take a bite, and it’s easily moldable.  Thank you Lion House Bakery Cookbook for this Recipe (slight alterations made)!

Pastry for Double Crust Pie

2 1/2 cups all-purpose flour

1/4 cup white sugar

1/2 tsp. salt

1 cup butter-flavored shortening

1 egg, beaten

1 Tbsp. vinegar

1/4 cup ice water

  In a medium bowl, mix together flour, sugar, and salt.  Cut the shortening into the flour until pea-sized crumbs form.  Carefully stir in beaten egg and vinegar.  Gently sprinkle in water until dough starts to hold together.  Shape dough into two disks.  Refrigerate for about an hour or up to a day.  Use to make 2 single-crust pies or 1 double-crust pie.  when recipe calls for a baked pie shell, roll out dough, press into pie plate, trim and flute edges, prick bottom of shell with a fork and bake for 15-20 minutes at 375 degrees.

Pastry perfection!