From Paulette Vickery's Recipe Collection

Easy Egg Pastry

breads, pies

3 cup flour
1 cup butter
1 each egg
1/3 cup water
1 teaspoon vinegar

Place flour and 1/2 teaspoon salt in large mixing bowl, and mix thoroughly. Cut butter into flour mixture, till mixture resembles small peas. Combine egg, water, and vinegar, till blended. Make a well in center of dry ingredients. Pour in egg mixture. Mix thoroughly until mixture forms a ball. Divide dough into thirds. Roll 1 portion of dough to fit 9 inch pie plate. Crimp edges, and prick bottom and sides with fork. Bake at 450 degrees, 12 minutes. To prevent crust from puffing up during baking, Place a sheet of foil over crust before baking. Fill with dry beans. Bake as directed for 8 minutes. Remove foil and beans, for the last 4 minutes of baking, to allow crust to brown. To make unused frozen pastry crust, roll out dough and fit into 9 inch pie plates. Wrap crust filled pie plates in foil and freeze. After removing from freezer, prick bottom and sides with fork. Bake at 450 degrees, 12-15 minutes. To make unrolled frozen pastry, place 1 portion of dough in freezer container. Label with date and contents. Freeze. Repeat freezing process for any additional portions of dough. Use 1 portion of pastry for single crust pies. Use 2 portions, for double crust pies.

Yield: 60 servings



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