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
  1. In a bowl, combine the flour, sugar and salt; cut in shortening until crumbly.
  2. Whisk the egg, water and vinegar, gradually add to flour mixture, tossing with a fork until dough forms a ball.
  3. Divide into four portions.
  4. Cover and refrigerate for at least 1 hour.
  5. On a lightly floured surface, roll out each portion of dough to fit a 9-inch pie plate.
  6. Transfer pastry to pie plates.
  7. Trim each pastry to 1/2 inch beyond the edge of pie plate, flute edges.
  8. Fill or bake shells according to recipe directions.
  9. Yields 4 pie shells.
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.