Perfect pie crust

Growing up I was surrounded by amazing women who were masters in the kitchen.  Both of my grandmothers made cooking and baking look easy.  Arriving at their homes everything would be prepared, the table would be set and they would be wearing lipstick and pearls.  When it came to desserts their specialty was pie.  It did not matter the variety they were always amazing.  As I got older I learned the key to a great pie was the dough, and so I spent an afternoon in the kitchen with my grandma learning the secrets to the perfect dough.  In celebration of National Pie Day I will be sharing this family recipe with you.

1 lb of Crisco
1/2 cup of margarine
1 tbsp of white vinegar
1 cup of water
5 1/2-6 cups of all purpose flour

In a large bowl mix the crisco and margarine together.  Add the vinegar.  Next, add the water in small amounts until it is all incorporated.  This will take a little bit of muscle.  At first it may not seem like it will come together, but I promise that in the end it will.  Now it is time for the flour, using a fork not a spoon add the flour one cup at a time.  You do not want the dough to be dry, so as soon as it is holding together stop adding the flour.  Remember you can always add more flour when you roll your dough out.  Divide dough into four equal balls, cover in plastic wrap and refrigerate or freeze until you are ready to make a pie.

Happy baking,



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