"No Fail" Pie Crust

   Lately, I haven't been making as many pies as I once did.  Probably related to two things, first, I'm certainly more health conscious than I was 20 years ago.  And,  lets face it, with a cup of shortening/butter/lard in one double crust pie, it doesn't matter if the filling is all carrots, quinoa and celery, it could never be considered a health food. 
   However, sometimes healthy just isn't the priority...comfy and homey is, and a pie certainly fits that criteria. 
  Secondly, now that I'm a little "older", the fat and calories from a pie doesn't fall off like it used to.  Now it hangs on tightly and snuggles into my hips and thighs!
   Well, on Sunday I was thinking all comfy and homey.  I had a few different varieties of apples that needed to be used, so I thought, why not.  This is the result -

    I had never done this before, guess I was in a bit of a rebellious mood, and in the filling I substituted brown sugar for white. 
   Because of the mix of apples and tart/sweetness I put in about 1/2 cup and also added nutmeg, cinnamon and some flour.  
   The filling was delicious!!  I will never again use white sugar in an apple pie and I can't believe I had never tried this before..

    I've been using this pie crust recipe for years and years and it has never failed.  However, you need to handle it very gently, don't overwork and keep your work surface lightly floured.  Chill completed pie thoroughly before baking.

No Fail Pie Crust

2 cups flour

3/4 tsp. salt

1 cup shortening/ butter or lard  

(I usually use vegetable shortening or butter)

1 egg

2 Tbsp. "ice" water 

(I actually float a couple ice cubes in a little bowl of cold water and use that water in pie the crust)

1 Tbsp.white vinegar

   Combine flour and salt in a large bowl.  Cut shortening/butter/lard into flour,  until mixture is uniform and resembles peas in size.

   In a measuring cup or small bowl and using a fork, beat egg.  Add ice water and vinegar.  Beat with fork to combine.  Pour evenly over flour mixture and stir gently with a fork until mixture is all moistened.

Makes 2- 9" pie crusts 
Enjoy and let me know if you have any questions.

Monica