PIE DOUGH

Makes enough for two pies, tops & bottoms

5 cups flour

2 ¼ cups shortening

1 egg substitute (see notes)

1 Tbsp vinegar

Ice-cold water

Measure flour into a big mixing bowl. Cut shortening into the flour until crumbly.

In a small measuring cup, beat the egg substitute with 1 Tbsp vinegar or lemon juice. Add ice-cold water up to one cup of liquid in total.

Slowly and gradually, pour liquid into the flour mixture, mixing the liquid into the dry ingredients with a fork.

When all the liquid is mixed in, pour onto a floured surface and form into a ball of dough, adding a bit of flour if sticky.

You can roll dough into pies right away or refrigerate until ~1hr before use.

Notes

Egg substitute: 1 Tbsp ground flax, 2 ½ Tbsp water. Mix together and let sit for 5 minutes.

You can halve this recipe for a single pie, or store any remainder in the freezer.

Source: Mamie Claire, Hope Erin Phillips’ grandmother