Never Fails Pie Crust

I realize these aren't the most picturesque photos, but I'm sharing my pie crust recipe by special request, and don't feel right about a pictureless post. When I was younger and working on my Personal Progress, I decided to learn how to make pies for my ten hour project. There was a lady in my ward who was a pro, so I spent hours with her, perfecting my pie skills (I'm still in the process). She is an incredible woman and I am so grateful, not only for the skill she gave me, but for the precious time I spent getting to know her. She is a great example to me of love and compassion. So, without further ado, here is Janet's Never Fails Pie Crust!

3 cups flour

1 cup shortening (lard makes a flakier, tastier crust)

1 egg

1 TBS vinegar

6-7 TBS cold water

Combine flour and shortening by using pie cutter, cut until flaky

In separate bowl, beat egg using a fork. Add cold water and vinegar. Poor into flour/shortening mixture, touching it with hands as little as possible. Cover counter top with flour. Cut dough in half and make a flat ball with dough. Roll out with well floured rolling pin, then place in pie tin.

I don't know if all of that made sense...I just know how to do it...the recipe doesn't actually say all of that. I've never had a pie crust not work using this recipe and it's super tasty! Bake it at whatever temperature your pie recipe calls for!

PS Only the first pie in the second picture is mine. The other two were made by my awesome sil Brooke :)

PPS When the pie is done (when baking a top crust), brush milk on the top and sprinkle with sugar. This gives it that flaky, yummy look!