VINEGAR PIE CRUST

Vinegar Pie Crust
Marjorie Standish Keep Cooking - The Maine Way
Copyright 1973

This makes 4 single pie crust or 2 double crusted pies

4 cups sifted flour
1 tbsp sugar
2 tsp salt
1 3/4 cups of vegetable shortening
1/2 cup cold water
1 tbsp vinegar
1 egg

In a large mixing bowl, sift together the flour, sugar and salt. Using a pastry blender, cut in the shortening. In a small bowl combine the cold water, vinegar and egg and mix. Then add this to the flour mixture and combine.
If you are not going to be using all, divide the dough and wrap well and place in refrigerator or in the freezer.

I do not use any more flour on the pie crust.  I lightly dampen my bread board, lay a single layer of wax paper, place the pie dough on, cover this with another sheet of wax paper and roll.  Peel off the top layer of paper and flip over and place in the pie plate.  Add the filling then re-dampen the bread board put the other section of pie crust on the wax paper and do it all over again for the top layer of crust.   Pull the wax paper off the flattened pie crust and lightly roll again to get rid of the lines in the crust from the wax paper.  Place this on top of the filling, flute the edges and make a steam vent in the top of the filling using a knife or even a small cookie cutter.  Bake as directed.  Enjoy!