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Ingredients
- 4 c. unsifted flour
- 1 Tbsp. sugar
- 2 tsp. salt
- 1 3/4 c. Crisco
- 1 Tbsp. white vinegar
- 1 large egg
- 1/2 c. water
Method
- In a large bowl, combine flour, sugar and 2 teaspoons salt. Add Crisco and mix with a pastry blender until ingredients are crumbly.
- In a separate bowl, beat the vinegar, egg and water together with a fork. Combine the two mixtures, stirring with a fork, until moistened. Divide the dough into 5 equal portions. Shape each into a flat patty for rolling. Wrap each patty in plastic wrap and chill for at least 30 minutes or overnight. When ready to roll out, flour each side and roll out.
- Makes 5 to 7 crusts.
- Patties will keep for up to a week in refrigerator.
