Vera was well known for her beautiful pies especially her lemon meringue pie with mile high meringue. She lived close to our church and I can still see her walking across the street carrying her pies to the fish fries and picnics. Thank you, Vera!
Ingredients
2½ cups all-purpose flour
½ teaspoon salt
⅛ teaspoon sugar
1 cup Crisco
1 egg beaten; measure in ½ cup and add water to make ½ cup liquid
Instructions
Mix flour, salt, sugar in a large bowl.
Add shortening and with a fork, mix until it forms crumbs.
Add the half cup of egg and water and mix by hand.
When the dough begins to form, turn onto a work surface and begin to form.
I like to use my kneading technique to get the dough into one ball.
Wrap the dough in plastic wrap and refrigerate for at least an hour before using.
Roll to fit your pan.
This recipe makes 1 large 10-inch pie or 2 9-inch pies.
Good for Fruit and pumpkin pies.
For a baked shell, prick bottom and sides with a fork and bake in a preheated 450-degree oven for 10-12 minutes or until light brown. Cool before filling
Recipe by Sock Box 10 at https://sockbox10.com/recipes/vera-barthels-pie-crust/