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Perfect Pie Crust “no fail recipe”

This is the easiest recipe I know and makes perfect crusts every time. I got this recipe from my grandma who is a well known and respected Amish pie baker. She just turned 80 and still is often asked to help bake pies for weddings in many communities. This is considered a great honor to any good cook. This is the recipe shes used for making hundreds if not thousands of flaky perfect crusts. I hope you have good success. 20120322-190107.jpg

Cut together until this become wet and is in small pea like pieces.
• 5 cups unbleached flour
• 1/2 salt
• 1 cup vegetable shortening

In a mixing cup place
• 1/3 cup plus 2 Tbles cold water
• 1 large egg
• 1 Tble vinegar
Mix together well before pouring this into flour mixture.
Add all together and slowly fold and knead together just until you have a smooth dough. The trick is to not work the dough more than you need to or it will become tuff. Divide dough into two equal pieces and then divide again one piece larger about the size of an orange for the bottom crust and smaller for the top. Flour your work surface. Roll out the dough to the desired size using flour to keep it from sticking to the rolling pin. Do not turn dough to roll both sides. The more moving and handling your dough gets the tuffer it will be.
Place the rolled piece into pie plate and add filling. Repeat the rolling process with the smaller piece. Rolling it round to the desired size. Wet the edge of the crust already in the pie plate with water. Then carefully place the top crust over the whole pie. Take a small kitchen knife and trim round the edge of pie plate and press the crusts together as you go round sealing the edge.
Cut vent holes in the top of the crust either before you lift it onto the pie or cut slits in it after. Depending on the design desired you will want to do this on your work area since you have a hard surface to work on.
You can freeze this dough but I have found it becomes twice as hard to work with after it thaws so if I need to freeze it I roll it flat and place it in a pie plate and trim off the excess and take it out again and freeze it flat so that when the crust thaws you can place it already rolled into you pie plate or use it to cover chicken pot pie etc before it thaws.

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