Pastry Crust

Last spring hubby really wanted to make a Cherry Pie (recipe coming tomorrow!!).  After a long string of events we didn’t have any eggs so I stumbled across this pie crust recipe from my grandma. I read through the ingredients and didn’t see eggs. Score. So he mixed in extra ingredients, then reading through the recipe it calls for eggs, so be warned, you need 1 egg for this recipe!

I added that into ingredients needed so no one would make the same mistake. Luckily we have friends who live around the corner and they had eggs to save the day!  When you have laying chickens, you have eggs!

Pastry Crust

5 Cups Flour
2 Cups Shortening (can use cheap kind and using part margarine works too)
2 Tbsp Sugar
2 Tsp Salt
1 Egg

Blend to small lumpy stage.

Then put an egg in a 1 cup measure. Add 2 tbsp vinegar or lemon juice and blend. Fill to top of cup measure with very cold water, stirring as you do. Then pour over above mixture and toss lightly until it rolls into a ball.

Divide into 5 smaller balls; flatten each slightly. Use what you need for your pie or pies and put remainder in a plastic zip lock bag and freeze until needed. Keeps very well.

Then fill with your favorite filling.  If you’re making a cream pie of sorts, place in a 350 degree oven for about 15 minutes to bake, otherwise, bake the crust when you’re baking your pie (ie apple, cherry, etc).