Never Fail Pie Crust

I remember mom teaching Meg and I about pie crusts during the prep for one Thanksgiving. Meg's turned out beautifully. Mine...not so much. It was enough of a disaster that I didn't even attempt another one until last summer. I didn't have a recipe on hand, and my husband was on the phone with his mom while I was whining about wanting to make a pie. She kindly provided the following recipe at his request:

Never Fail Pie Crust
(makes 2 crusts, and is also proven to discourage viola jokes)

2 1/2 c flour
1 t salt
up to 1 c shortening (I start at 2/3 c and have never gone over 3/4 c)


1 egg, whipped
1 T vinegar
1/4 c water

Mix dry ingredients together, then mix in shortening until mixture resembles coarse crumbs. Combine wet ingredients, then add to dry. Divide dough into two equal balls.

Roll crusts out between two sheets of lightly floured wax paper (I know you are tempted to skip this step, but it really does turn out better if it is observed). Scatter a few drops of water on the countertop before you put the bottom paper down to prevent slippage.

This is my mother-in-law's only pie crust recipe and, true to its name, I have never failed (at least in the crust department) whilst trusting to it.

If you need some inspiration to fill your pie crust, may I suggest this delicious peach pie filling. I recommend subbing lime juice for the lemon, omitting the nutmeg altogether, and adding 1 t ginger instead. Yum!