I first got this from my sister Nadine and I like it because it is 'forgiving' in that it doesn't get all tough if I re-roll a part of it, or do some patching with it.
This makes 4 single, or two double crusts-- or, perfect for a large pan of 'Apple Slices'.
INGREDIENT LIST:
4 cups all-purpose flour
1 and 1/2 teaspoon salt
1 tablespoon sugar
1 and 2/3 cups shortening (or Lard)
1 egg, slightly beaten
1 tablespoon apple cider vinegar
1/2 cup cold water
DIRECTIONS:
1. In a large bowl (or the bowl of a food processor, or Kitchen Aid stand mixer), combine flour, salt, and sugar.
2. Add the shortening. Mix until texture is quite fine (with the Kitchen Aid, I use the wire whisk attachment for this).
3. Add a blended mixture of the beaten egg, vinegar, and cold water-- mix well (I change to the regular mixer paddle on m Kitchen Aid for this).
You'll think the dough is 'much too moist', but you'll be adding more 'dusting' flour as you roll it out on a floured surface and it'll be fine. Hint: I roll it out on either floured freezer paper, floured waxed paper, or floured Saran Wrap-- then I carefully lay my pie plate in the center of the rolled dough, flip everything over and peel paper off. Trim.
I used this recipe for the crust of our Chicken Pot Pie yesterday! It was fabulous! I agree, that it is very forgiving. I used a 9 x 13 pan and had to make a few patches. Isaac was a little nervous it would taste or smell vinegary-y, because of the vinegar added, but it did not. :)
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