Flaky Pie Crust

Ingredients

4 cups flour, sifted
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups shortening
1 tablespoon vinegar
1 Roberts Egg, slightly beaten
1/2 cup cold water

Preparation

Combine flour, sugar and salt; cut in shortening until mixture resembles coarse meal. Blend vinegar, beaten egg and water together; stir into flour mixture, mixing lightly until flour is thoroughly moistened and forms a ball. Divide dough into fourths; form each portion into a ball; cover and chill 15 minutes. On a lightly floured board, roll out each portion of dough about 2 inches larger than inverted pie pan; ease dough into pan and trim edge of pastry 1 inch from rim of pan. Flute edge as desired. Bake at 425° for 12 minutes, or until lightly browned; or fill and bake as directed in recipe.

Recipe Contributed By: Mrs. L. A. Snyder North Bend, Nebraska

Yield: 4-9 inch crusts

To prevent excessive browning of fluted edge on crusts, place a 3 inch strip of aluminum foil over edge before baking. Remove foil last 15 minutes of baking time.