Double Piecrust:
Sift together:
2-cup flour
2 tsp. sugar
½ tsp. salt
With a pastry cutter, or two knives, cut in:
1 cup plus 2 T. shortening
In small bowl mix and beat with a fork
4 T. ice water
2 tsp. vinegar
1 egg
Combine mixtures and mix with your hands until dough does not stick, or until it leaves the sides of the bowl.
Add, by sprinkling, a little flour until you have a sugar cookie dough consistency. Be careful not to add too much flour!
Roll in ball in wrap in plastic wrap. Place in the freezer for 10-15 minutes.
Place on lightly floured surface and roll into crust. Fold and place in 9” pie pan.
For a cream pie,
Bake un-filled piecrust at 400 for 10-15 minutes, until lightly browned
For a fruit pie,
place rolled crust in pie pan, fill with fruit filling, roll and place second crust on top. Cut vent holes in top, brush with half and half or cream, and sprinkle with sugar.
Bake as directed for double-crust fruit pie
