Vinegar and Egg Crust

Recipe View 2 mins In a large bowl, whisk together the sifted flour and salt. (2 minutes)

Recipe View 8 mins Using a pastry blender or your fingertips, cut in the chilled shortening until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. (8 minutes)

Recipe View 2 mins In a separate small bowl, whisk together the egg, distilled white vinegar, and ice water. (2 minutes)

Recipe View 5 mins Gradually add the liquid mixture to the flour mixture, using a fork to gently combine. Add only enough liquid until the dough just comes together. Be careful not to overmix. (5 minutes)

Recipe View 30 mins Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial for relaxing the gluten and preventing the crust from shrinking during baking. (30 minutes)

Recipe View 10 mins On a lightly floured surface (preferably a pastry cloth), gently roll out the dough to your desired thickness. Be careful not to overwork the dough, as this will make it tough. (10 minutes)

Recipe View 5 mins Transfer the crust to your pie plate, trim the edges, and crimp as desired. (5 minutes)

Recipe View 2 mins Brush the crust with milk or cream and sprinkle with granulated sugar for a beautiful golden-brown finish before baking, if desired. (2 minutes)