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Pie Crust Old Fashioned with Vinegar and Egg

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Directions

Add dry ingredients together and mix thoroughly.

Add wet ingredients to a second small bowl and whip together well. Set aside.

Make sure your shortening/butter is very cold and cut it into chunks (about 1/2 inch or so).

Add the cold chunks to your dry ingredient bowl.

Using a pastry cutter or your hands, cut the butter into the dry ingredients until the butter/shortening is has pieces about the size of large peas. Make sure you dont cut it in so much that the larger pieces disappear.

Pour the wet ingredients over the dry ingredient/shortening.

Using a fork, toss the wet and dry ingredients together until it forms largish lumps. There will still be dry ingredients in the bowl, but a minimum amount.

Sprinkle your work surface with a dusting of flour (lightly)and then dump out the crumbly pie dough. Then follow the video posted below.

When your pie crust is shaped. Either fill a one crust pie and bake, make a blind crust and bake or make a two crust pie and bake. Baking times and temperature vary depending upon the type of pie. (Standard baking temps are around 425F/218C for pies).

I like to chill the pie before baking for about an hour. Then to use the egg wash. Mix the water, egg and cream together in a small bowl and whisk thoroughly. Brush over the top of your pie crust (for a double pie crust pie) and then sprinkle with coarse sugar crystals before baking.

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