FOOLPROOF PIE CRUST

 I have to admit that I use PIllsbury's ready-made pie crusts most of the time. And they work. But they're not special. When you feel like making your own, here's a foolproof recipe that comes from my sister, Barb, who always made the pies for our family celebrations. This is her recipe, passed down through my family on my father's, mother's side.

FOOLPROOF PIE CRUST

makes enough for 2 crusts



Mix together with a fork:

4 C flour

1 3/4 C Crisco

1 T sugar

2 t salt

Beat together:

1 T vinegar (not fancy; just plain ole' cider vinegar)

1 egg

1/2 C water

1. Combine these two ingredients with a fork and mix together until moistened. Mold with hands into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill at least 15 minutes before rolling out on a lightly floured surface. Keeps 3 days in the refrigerator. Can be frozen. Handle as much as you like.