Never Fail Egg Pie Crust

Let’s make it

1. Mix flour and salt. Cut in shortening until crumbly, with a few pea-size pieces. Beat the egg, water and vinegar; stir into the crumbs just until dough holds together.
2. Divide into two disks, wrap and chill for 30 minutes. Roll each on a lightly floured surface to about ⅛ inch thick; fit into a 9-inch pie pan without stretching.
3. For an empty shell, crimp the edge and chill 20 minutes. Heat oven to 450°F. Line pastry with foil and fill with pie weights. Bake 10–12 minutes; remove foil and weights and bake 5–8 minutes more, until golden. Cool.
4. For a filled two-crust fruit pie, fill and seal the pastry and cut steam vents. Bake at 450°F for 15 minutes, then 400°F until crust is golden and fruit bubbles through the vents, about 25–40 minutes more. Shield edges if needed.

From the complete review edition, page 103. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.