1 Tbsp. salt
3 1/2 cups shortening
Mix these ingredients together in a large mixer (Bosch, Kitchen-Aid) with the whisk attachment until the shorening is well incorporated into the flour. Change to dough hook or paddle and add:
2 eggs
1 cup cold water
2 Tbsp vinegar
2 Tbsp sugar (optional)
Mix until everything is just barely mixed well and the dough is moist. Divide into 10 balls. Use right away, refrigerate for several days, or freeze in freezer baggies for several months. When ready to use frozen dough allow it to sit at room temperature until easy to handle. About 15-20 minutes.
Yield: 10 single crusts
I did this by hand instead of a machine and it seemed to work good. I haven't tried to make anything yet so I will let you know when I do! I'm interested to see how it tastes because the pie dough I make doesn't call for eggs, vinegar or sugar. I'm not sure I'm going to like the sugar in it. I love eating raw pie dough and I wasn't sure I liked the taste. I only got 7 balls. I guess I made them to big. I tend to have thicker pie crusts anyways.
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