Makes enough for two pies, tops & bottoms
5 cups flour
2 ¼ cups shortening
1 egg substitute (see notes)
1 Tbsp vinegar
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.
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
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