This recipe is over 100 years old. It is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.
I think pies are made by the crust they are in. It don’t get better than homemade.
Recipe tried and true.
1 3/4 cshortening (lard would have been used back in the day)
3 Tbspsugar (when using crust for a savory pie, i use a little less sugar)
1 In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
2 In a small bowl, mix egg with water. Blend into flour mixture. Cover tightly with plastic and chill in refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.