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Ruth's Grandma's Pie Crust
October 18, 2007

This makes a very tender, flaky and flavorful crust. I had used the same pie crust recipe for 25 years with only good results and compliments. Very similar, but mine did not include the egg. But I like to try new things sometimes, so I thought I would give this recipe a try. Now, I will be using this recipe all the time. I found that since my eggs were extra large, I did not need to add all the liquid. Next time I will beat the egg into only 1/4 cup ice water, sprinkle into the flour mixture, mix lightly and then add more ice water, if needed. Thank you for posting!

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