Never Fail Pie Crust

Raspberry Cherry Pie

Never Fail Pie Crust
3 cups flour
½ tsp. salt

1½ cups shortening or other fats

Mix in separate bowl:
1 egg, beaten
2 tsp. vinegar
½ cup water

1/8 tsp. baking soda

Pour over dry ingredients and mix. Roll out. Makes at least 4 crusts or 2 double crust pies. Bake at 425° for 10 to 12 minutes if you need a baked crust. If you use butter in your pie crusts, they don’t work as well for single baked crusts.
Tiffany's Notes: One of our favorite things to do with leftover pie crust dough is to roll it out, put it on a cookie sheet, sprinkle cinnamon sugar on it, cut it into squares with a rotary cutter (my mom had a scalloped edge one), and bake it.  We never had a name for them growing up (that I can remember)--but I have heard them called Pie Crust Cookies.  Sometimes I've called them Crispies.  
 Just bake them as long as you would a single pie crust.  

Eliza's Note: If you need a single baked crust and don't want it to shrink and look funny, put the formed, unbaked crust (in the pie tin) in the freezer for about 30 minutes or more. Then put it straight into the oven. This helps.


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