Jan's Never Fail Pie Crust
1. Pour flour into a large bowl (for a full batch, I use an 8-quart stainless bowl). Add shortening, cutting it in until it resembles coarse meal, using either a pie crust blender tool or two forks.
2. In a one cup measure, add one egg and stir lightly to break yolk. Add 1 tablespoon vinegar and stir in. Fill up with water until you have your one cup measurement. Add to bowl. Repeat this two more times.
3. Mixture will be really sloppy. With a wooden spoon (I use my hands), work the dough until it comes together into a dough form.
4. For each crust, make a ball of dough and roll out on a lightly floured surface to size and thickness desired. Put in pie plate and fill as desired. Bake at temperature recommended for your recipe.
To freeze, roll into balls and wrap in plastic (Glad or Saran Wrap). Put several balls together in ziplock freezer bags. I use gallon size and can put six balls of dough in one bag.
After freezing, take desired amount of dough from freezer, leaving it in the plastic wrap. Let stand at room temp for several hours or you can thaw it quickly in the microwave for 20-30 seconds on 40% power in microwave (1100W).
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.