3 c flour
1-1/2 c shortening (non-hydrogenated palm or coconut oil)
1 tsp salt
1 tsp white vinegar
5 T whole milk
Combine flour, salt, and shortening with a pastry blender until mixture resembles coarse crumbs. In a small bowl, beat egg with vinegar and milk. Add to flour, mixing only until the dough holds together in a ball. Wrap in plastic wrap and refrigerate for at least one hour. This pastry makes enough for a double crust pie, or two single crusts. Divide dough in half and roll out the dough on a floured pastry cloth. Turn into pie plate; trim and flute edges. You can freeze the pie crust at this point if desired.
Use as is for recipes calling for an unbaked pie shell; fill and bake according to the recipe directions.
For recipes calling for a baked pie shell: prick the crust all over with a fork. Refrigerate until chilled (overnight or 1 hour). Bake at 425 F for 15 minutes or until lightly golden brown. Let cool.
Gluten restrictions: I have made this several times with gluten- free flour mix instead of the flour, and it has turned out each time. The only thing is, it doesn’t hold together as nicely as wheat flour pie crust, so I have to do a lot of patchwork pie crust piecing. But I am so thrilled to be able to have apple pie again instead of watching everyone else eat it that I don’t mind at all.