Auntie Irene's Foolproof Pie Crust (large Batch)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 15 cups flour
• 1 tablespoon salt
• 1/2 cup sugar, plus
• 2 teaspoons sugar
• 1 (3 lb) can butter flavor crisco, chilled (or other shortening)
• 5 tablespoons vinegar
• water
• 5 eggs

Recipe

• 1 cut flour, salt, sugar and half of crisco together until crumbly, then cut remainder of crisco in until size of peas; set aside.
• 2 put vinegar in a 2 quart liquid measuring cup.
• 3 fill to 2 1/2 cup mark with cold water.
• 4 add eggs and beat with fork.
• 5 drizzle over dry ingredients; stir with fork.
• 6 turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• 7 divide by 1/2-3/4 cup measure.
• 8 roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• 9 bake empty shells at 400°f for 10-12 minutes on the bottom rack of the oven.
• 10 cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• 11 this dough freezes extremely well; simply flatten divided dough into a disk and put into a ziploc bag, removing all air; thaw in fridge and roll out as directed.