Never-Fail Pie Crust

Never-Fail Pie Crust

Here is the recipe for a never fail pie crust which makes a great crust for pie or fritters. I will give the recipe for the dough first and then how to make the fritter shape.

• 4 to 4 1/4 cups plain flour 1 egg
• 1 tbs sugar 1 tbs vinegar
• 3 tsp salt ½ cup water
• 1 3/4 cups shortening

Sift flour, sugar and salt into a large bowl. Beat the egg and combine with vinegar and water. Cut shortening into flour, sprinkle with egg mixture, and mix all together. Gather the dough into a ball, wrap in wax paper and chill for about 30 mins before using. This dough can be kept in the ref up to 1 week. Or you can divide it into 4 parts (1 pie shell ea) wrap each securely and freeze.

Ok we all know how to make a pie crust now so have fun with this recipe. Making a fritter is basically the same. Pinch off a half cup of dough and on a floured surface roll it out into the same shape as a pie crust only this crust is going to be about 5-6 inches across. When rolled out put 1/4 cup of the apple fritter mix in the center. Then fold one edge over to meet the other. Use a fork to mash down the top edge and join it to the bottom. Place in a greased pan and fry till done.
This is the exact fritter we made in the 1950s-60s and you are about to taste a little bit of heaven. Enjoy :)