BOB CAMPBELL'S FOOLPROOF PIE SHELLS
Bob Campbell's Foolproof Pie Shells
- 4 cups all purpose flour
- 1 Tablespoon sugar
- 2 teaspoons salt
- 1 3/4 cups shortening
- 1 egg
- 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.