Nana Struthers' Pie Crust

Makes 2 crusts

A perfect buttery crust that is a compliment to every fruit, nut, or cream pie. This recipe is enough to make a top and bottom crust.

ingredients

1
Pre-heat over to 425 degrees.
2
Combine dry ingredients, salt and flour, together. Using a pastry cutter or two butterknives, slice shortening into the dry ingredients. Cut ingredients together until crumbly.
3
In a separate cup, combine vinegar and milk. Stir together. Once well-mixed, add milk and vingar mixture into dry ingredients. Knead wet and dry ingredients together. Once combined into a ball, begin to roll out the dough on a well-floured surface. Divide into two separate halves.
4
Place one rolled-out dough half into a pie plate. Prick the bottom and sides of the crust with a fork. Add your choice of filling to the center of the crust. Use the additional dough half to cover the pie.
5
Bake in an oven at 425 degrees for ten minutes. After ten minutes, reduce heat to 350 degrees and continue to bake for 30-40 minutes until golden and brown.
6
Crust tastes best when combined with Foosela’s Apple Pie recipe.