This is the recipe that I have used forever – even before my mother’s cookbook – A+ in Cooking.

First, my sweet cousin LaNell gave me a version of this recipe while I was dating Ever-Lovin’.

Then I have at the same version of the recipe from Mother via Ann Sears via Mrs. Joe Morgan.  (Do you understand??)   The last recipe is dated 1970.

Then there is the version in Mother’s cookbook –A+ Plus in Cooking – from Mrs. Crabtree.  Mrs. Crabtree’s version is slightly different than LaNell’s and Ann Sears/Mrs. Joe Morgan’s.  I do not know that I ever really realized the difference, but I have been using Mrs. Crabtree’s recipe for many moons with good results, and that is what I will share with you.

This is so easy, and you can keep it in the refrigerator or freezer to use as needed – just like the pie dough from the grocery store.  I can not tell a lie (at least about this), I have been known to use the store bought pie dough, but this is really easy (you can make it in your food processor), and the crust is flaky.

Put the flour and salt into the bowl of the food processors and pulse a few times to mix.

Add the cold butter that has been cubed into the bowl with the flour mixture and pulse 8 to 12 times to cut the butter into the flour.  (You certainly can do this by hand, but the food processor makes the process so easy.)  NOTICE:  The recipe calls for shortening, but sometime ago I stopped buying shortening because I used it so seldom, so I use all butter for my pie dough.  Many other similar recipes on the web use a combination of shortening and butter.  I should try that.

Combine the slightly beaten egg with the cold water and vinegar.  With the motor of the processor running, pour the liquid mixture through the feed tube and pulse until combined.  You might need to add a tablespoon or two more of water if the dough is too dry.

Mine still looks a little crumbly, but it held together when I pinched it.

Divide the dough into fourths.  Form into four discs and wrap each disc in clear plastic wrap.  Put into the refrigerator for at least thirty minutes before using.  The dough will last for at least a week in your refrigerator, or much longer in your freezer.

When ready to use, roll out the dough on a well floured surface.  Roll from the middle of the dough out to the edge (NO back and forth movement because the dough does not like that – that is what I have been told.)

Roll the rolled out dough onto the rolling pin and gently place it in the pie pan.  The recipe will make four regular size pie crusts or two double crusts.  Use this dough for miniature pies, tarts, two crust pies, or savory pies.

My crusts are usually pretty rustic looking, but I am okay with that.

I filled this little pie with a little leftover ham and Gruyere cheese for a quick and easy quiche.

In less time than it takes to go to the Krogers, we had quiche.  Yummy!

Blessings to you and yours,

Go to lanabird.com for the printable recipe.  The print button is under the share button.