Bob Campbell's Foolproof Pie Shells
4 cups all purpose flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cups shortening
1/2 cup cold water
1 Tablespoon cider vinegar
In a bowl, combine the flour, sugar and salt; cut in shortening until crumbly.
Whisk the egg, water and vinegar, gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide into four portions.
Cover and refrigerate for at least 1 hour.
On a lightly floured surface, roll out each portion of dough to fit a 9-inch pie plate.
Transfer pastry to pie plates.
Trim each pastry to 1/2 inch beyond the edge of pie plate, flute edges.
Fill or bake shells according to recipe directions.
Yields 4 pie shells.
Pairs Well With
I got this recipe in a recent Taste of Home magazine, I share my magazines and didn't want to lose this recipe so I thought I would post it here. I am the pie baker for Thanksgiving and thought I would give this recipe a try this year.