NEVER FAIL FLAKY PIE CRUST

(recipe from Mme. Voyer – St-Raymond, Quebec)

This was the first pie dough recipe I tried 20 years ago, I had great results with it through the years and always stuck with it. It makes 4-5 double crust pies.

1 lb. (2 cups) cold shortening
4 cups flour, sifted
1 tsp. baking powder
1 tsp. salt
1 egg, separated
1 cup cold water
1 tbsp. vinegar
1/2 tsp. cream of tartar

In a medium bowl, cut shortening into flour, baking powder & salt with a pastry cutter. Continue until pieces are the size of large rice.
Separate the yolk of the egg from the white. Lightly beat the egg yolk with the vinegar and the cold water and add to the flour mixture. Mix with a fork and then with your hands.
Don't overwork (work until it all sticks together).
In another bowl, beat the egg white with cream of tartar (to make it nice and fluffy) until stiff peaks form. Stir into flour mixture and knead dough briefly, just until smooth. Cover and chill for an hour or overnight, which makes the dough easier to handle.
Can be stored in refrigerator for 2 weeks. :))

FOR A FILLED SHELL:
“Flour” counter top and rolling pin. Divide the dough into 5 portions. Flatten ball of pie crust dough and then roll with rolling pin. Start in the center & roll outwards. Make a circle large enough to fit in your pie plate. Fold in 1/2 and lift into plate. Fit into plate. With a knife cut around pie plate lip to trim off excess pie

crust. You can add this to the dough you roll for another crust. Fill shell
with filling& if you need a top crust roll it out. Lay top crust on top.
Trim around edges with a knife. Use a fork & press edges together all the
way around. Cut 4 slits in the top of the crust, starting about 1/2" from
the center of the pie.
For a sugary top sprinkle white granulated sugar on top before baking.
For a shiny top use a pastry brush and brush milk or watered down beaten egg on top before baking.

BAKED PIE SHELL:
Line tin loosely with crust. Trim edges. With a fork poke many holes in the crust. Bake @ 400F for 10 - 12 minutes or until crust is golden brown. Cool before filling.

***HINT: Not to sure how true this is....
To Prevent a Soggy Bottom Crust: Never Bake a Pie on a Rainy Day. :))