Vinegar Pie Crust
Adapted from a recipe by Louise Egert
Yield: one 9 inch double crust pie
Ingredients
2 c unbleached all purpose flour
about 7 oz (a little more than 3/4 c) chilled vegetable shortening
1 T vinegar
1/4 c whole milk
1 t salt
Instructions
In a large bowel, combine flour and salt. Cut in shortening until mixture resembles course crumbs.
Stir in vinegar and milk until mixture forms a ball.
Divide dough in half. Wrap in plastic and refrigerate at least one hour or overnight.
Roll out dough between 2 sheets of wax paper. If the crust tears, just pinch it together. It is very forgiving.