Wow, I was REALLY skeptical on the outcome of this recipe. I'm an avid baker and tried this more out of curiosity. I've heard of using vinegar in pie crust before (vinegar relaxes the gluten so the dough doesn't get tough as easily with overhandling, therefore creating more tender crusts), but I never heard of adding egg. I made just half the recipe (which was PLENTY for two crusts!), but used 50/50 butter and Crisco. It's a sticky dough and I found it hard to pat into the pan, so I rolled it out. The dough was real elastic-like and I was thinking this could never be flaky. I made a three-berry pie with this crust, baking at 400 degrees and the results were amazing. Tender, flaky and flavorful. I used 1.5 teaspoon salt to compensate for the flavorless Crisco. TIP - just make sure you roll/pat the bottom crust thin or it will have a hard time cooking through. I bake all my pies on the lowest level in my oven, this one too. Overall, this is everything you want in a crust - flaky and tender. And it's also very forgiving. You can overhandle this and it won't toughen up on you. I've used this about 5-6 times now.
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Wow, I was REALLY skeptical on the outcome of this recipe. I'm an avid baker and tried this...