A basic buttery pie crust shell for cream pies and quiches.

Ingredients

• 3 cups all purpose flour
• 1 1/2 cups Crisco, butter flavored
• 1 tsp salt
• 1 large egg
• 1 tsp white vinegar
• 5 tbsp whole milk

Steps

1. With pastry blender, combine flour, Crisco and salt until mixture resembles coarse meal.
2. In small bowl, mix egg, vinegar and milk.
3. Add to flour mixture, mixing only until dough holds together in a ball.
4. Refrigerate for 1 hour.
5. Roll out on floured waxed paper or pastry cloth.
6. Turn unto lightly greased pie plate.
7. Trim to 1 inch overhang and flute edges.
8. Chill till ready to fill.

Notes

• Makes 1-10 inch shells for double crust deep dish pie.
• Freezes well.
• For baked shell, prick all over with fork and bake at 400 degrees for 11 min or until lightly golden brown.