Pie Crust

Pie Crust

Makes 2 double pie crusts

2 1/4 c all purpose flour
1 3/4 c wheat flour
1 3/4 c butter or shortening (shortening for flaky crust)
1 tbsp sugar
2 tsp salt
1 tbsp vinegar
1 egg
1/2 c water

In mixing bowl, mix flour, salt, and sugar. Cut in butter or shortening until pea-sized lumps remain.

In separate bowl, beat vinegar, eggs, and water. Add to flour mixture and stir or mix just until sticky dough forms. Cover with plastic wrap and refrigerate for 15 minutes to 1 hour.

Roll onto floured surface. Bake at 425 or until slightly browned for pre-baked crust.