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Flaky Good Pie Crust

September 13, 2010
This is a very easy and flaky pie crust I got off It is the one I make whenever I need crust. This recipe makes enough for three of four pies depending on the thickness. I will usually make two crusts for my Chicken Pot Pie and make an extra single crust pie for dessert if I am feeling crazy! Then if there is any crust remaining I will just roll it out and sprinkle it with cinnamon and sugar, put it on a cookie sheet and make some delicious pie crust cookies.
4 cups all-purpose flour

1 3/4 cups shortening
3 tbs white sugar
2 tsp salt
1 egg
1/2 cup water


1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly. (I did not have a pastry cutter till about a week ago and before that I would just use a fork and it turned out perfect every time. The picture below is what it should look before adding the egg and water, nice and crumbly.)

2. In a small bowl, mix egg with water (be sure to use very cold water, I think it makes a big difference.
I will sometimes make ice water and take the water from the cup to make sure it is cold). Blend into flour mixture. Chill in refrigerator until ready to use.

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