Pastry-type Pie Crust

This is the pie crust used for the Country Blueberry Pie, but can be used for any sweet/dessert pie. Makes enough for a two crust pie.

Why add vinegar to your pie crust dough? When flour is mixed with water, gluten is formed - these are the protein strands that are necessary in yeast bread making, etc. When making quick breads the mixture is only mixed until blended - never overmixed -so that too much gluten is not formed. The vinegar is used in your pie crust recipe because the acid (along with the shortening) keeps the gluten strands from getting too long - thus resulting in a tender, flaky product.

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening (lard or butter)
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top (optional)

Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Cover with plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface. Line the bottom of a pie plate with 1 of the crusts.

Pour filling into dough lined pie pan. Add and adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar, if desired. Bake according to the pie recipe's instructions.