aunt maxine poling's fool-proof recipe for pie crust

How To Make aunt maxine poling's fool-proof recipe for pie crust

• 1

  Put in a large mixing bowl the flour, salt and sugar stir well.
  Cut in the Crisco with fork or pastry blender until crumbly.
  In a small bowl beat the egg and stir in the water and vinegar.
  Add to flour mixture and mix.
  
  Divide dough into 4 equal parts, shape into a nice round ball and put into plastic bag.
  Chill for 30 minutes before rolling out.
  
  Bake according to your recipe instructions for either one crust empty or filled, or double-crust pies.
  Makes 4 single-crust or 2 double-crust.
  
  Can refrigerate up to 7 days before rolling out.
• 2

  Note from CinStraw:
  Depending on what kind of pie it is I sometimes sprinkle cinnamon-sugar (or Splenda) over the crust before baking.
  Or sometimes I will sprinkle sugr crystals over the crust befor baking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card