The next year, I took my pumpkin pie with the ready-made pie crust to the family Thanksgiving dinner and confessed to my mom what I had done. She looked at the pie with wide eyes and said, "you did?"
I noticed this recipe from a fundraising cookbook from my alma mater, but was a little hesitant to try it. It's a little scary to try something that's called "foolproof" when you know there is a good chance that you could prove that name wrong. Throwing caution to the wind, I recruited some help and got to work.
Foolproof Pie Crust
Makes one double-crust and one single-crust pie.
4 cups flour
1 3/4 cups shortening
1 tbs. sugar
2 tsp. salt
1 tbs. vinegar
1/2 cup water
1. Mix flour, sugar and salt together. My son is helping me mix the ingredients with his "smile spoon".
2. Mix in shortening until crumbly.
3. In a separate dish wisk vinegar, egg and water. I used cider vinegar as that is what I had on hand. Combine the vinegar mixture with the dry ingredients and chill in the refrigerator at least 15 minutes or until ready to use up to one week. Can also be frozen.