Pie Crust (Margaret VanFleet 1983)

Apple Pie in vintage Pyrex.

This pie crust recipe was contributed by my grandmother, Margaret (Parker) VanFleet in 1983. I have the fondest memories of her making this crust, baking the shell and making the creamiest chocolate pie filling there ever was. I loved her chocolate cream pie and she always made one special for me. That is why I chose this as the first recipe post for our family recipe collection.

1 1/4 cup shortening
3 cups flour
1 tsp salt
1 tbs vinegar
4 tbs water
1 egg

Cut shortening into flour and salt. Add liquid that has been beaten together. Makes 4 pie shells or 2 two-crust pies.

Grandma Van and me - 1968

What the recipe doesn't say: (1) you can use lard in place of shortening (2) add small amounts of flour if your dough is sticky until it no longer sticks to your hands (3) if you choose to use a blender or a food processor DON'T over work the dough (4) chill the dough in plastic wrap or a zip lock bag for a while in the fridge so it is cold when you roll it out (5) bake the shell (without filling) on 475 degrees, first pricking the bottom several times with a fork, for 8-10 minutes (6) bake filled pies according to the filling recipe instructions.