Pie Crust

This is my favorite homemade pie crust.  It's very flaky and buttery, which I like.  I'm still no professional at making my pie crusts look pretty, but they are simple to make and easy to keep in the freezer whenever needed.

Pie Crust

3 c. all-purpose flour
1 tsp. salt
¾ c. vegetable shortening, cold and cut into pieces
¾ c. butter, cold and cut into pieces
1 egg
1 Tbsp. distilled white vinegar
5 Tbsp. cold water

Combine the flour, salt, shortening and butter into mixing bowl.  Using a pastry cutter (or fork), cut all the ingredients in together until you reach coarse crumbs.  Beat the egg with a fork and add it to the mixture.  Add vinegar and cold water.  Stir it all together until combined.  Form into two balls and wrap them in individual plastic freezer bags.  Remove them from the freezer 30 minutes before you need them.

*If using the pie crust the day you make them, freeze them for about 20 minutes before attempting to roll them out.