Never fail pie crust

5 cups  flour
1 pound shortening
Crack egg into cup and fill to 1 cup mark with ice water
1 teaspoon salt

Mix flour and shortening till pieces of shortening are about pea size (use 2 knifes or pastry blender). Crack egg into a measuring cup and fill to the 1 cup mark with ice water. Mix and add to to flour and shortening mixture. Use your hands and form into a round ball. This makes enough for 4 to 5 crusts.

Cool in regrigerator approximately 1/2 hour. Cut off enough to make a crust and roll thinly. Divide rest into separate pieces and freeze till needed.

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