- For one double-crust pie or two 9-inch (23 cm) pie shells:
- 2 cups Robin Hood® Original All Purpose Flour
- 3/4 teaspoon salt
- 1 cup Crisco® All Vegetable Shortening
- 1 egg
- 2 tablespoons cold water
- 1 tablespoon white vinegar
- For two double-crust pies and one pie shell (5 pie shells)
- 5 cups Robin Hood® Original All Purpose Flour
- 1 1/2 teaspoons salt
- 1 pound Crisco® All Vegetable Shortening
- 1 egg
- 1/2 cup cold water
- 1 tablespoon white vinegar
- Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs.
- Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.
- Divide dough in half and shape into a ball. Flatten each into a circle about 4″(10 cm). Wrap and chill dough 15 minutes for easier rolling.
- Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light, even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1″ (2.5 cm) larger than upside down pie plate.
- Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.
- For 5 Pie Shells: Prepare as above, dividing dough into 5 equal portions. Wrap well, then chill before use. Roll out as directed above.