My pumpkin pie
Cherry pie before hitting the oven. I would have after photos but my boys ate it too quickly.
Vinegar Pie Pastry
4 cups all purpose flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups shortening
1/2 cup water
2 tablespoons cider vinegar
In a large bowl combine flour, sugar, and salt.
With a pastry blender or two knives or forks, use scissor fashion to cut in shortening
until mixture resembles coarse crumbs.
Combine, water, vinegar, and egg. Add to flour mixture. Mix well until pastry holds together
(dough will be sticky)
Cover and chill at least 2 hours.
Divide dough into 4 or 5 balls. Wrap tightly and refrigerate up to 2 weeks or freeze up to 2 months.
If frozen when you want to use it thaw in refrigerator 2 to 3 hours.
Makes enough pastry for 4 or 5 single crust pies.