This pie crust is unique - it does not prescribe to the usual cold ice & cold butter rule, it uses lukewarm water and it is not a boiling hot water crust either. It is a more flaky pastry - as my husband says - light and flaky - but also very tender. My mom uses this for butter tarts, meat pies....fruit pies.......and scraps she rolls up with cheese or jam for little treats. It makes 2 covered pies or 4 uncovered pies - this is regular size pies - if you are using a very large deep dish pie plate - you might not get enough for 2 covered pies - you might have to make one covered pie & a dozen butter tarts!!

Ingrediants:
5 1/2 - 6 cup cake & pastry flour
1/2 cup brown sugar
pinch salt

1 lb shortening
small amount of butter if you like butter pastries

1 egg yolk
1 tablespoon vinegar or lemon juice
*warm* water to fill up a total of 1 cup liquid
2-4 tablespoons softened butter

Directions:
Pre-sift flour into a medium bowl
Measure and sift flour into a large bowl. Mix in brown sugar and pinch salt. Cut in the shortening. I use my hands for this, but use knives or pastry cutter - whatever you are familiar with. Work into flour until resembles coarse crumbly mixture.

In a 2 cup measuring cup combine the egg yolk and the vinegar or lemon juice. Add enough warm water to this mixture to measure one cup of liquid. ** I know, it definitely says warm water - not ice water - not boiling water.....just warm to your wrist warm water.

In this next step you may find you do not need to use all of the water.....seems to depend on the weather....but sometimes I only use 2/3 cup of the liquid.

Add water in small amounts. After each addition of water, using a fork, pat small amounts together to gradually begin forming a ball of dough. Use enough of your liquid to bring all of the dry mixture together in a ball. Add the 2-4 tablespoons of soft butter to you ball of dough, kneading slightly to work in the butter. Do not overknead to avoid toughening your dough. Wrap in saran wrap and let rest for at least 30 minutes before using.

Can be kept in the fridge for up to 10 days. Makes enough pastry for 2 covered pies, or 4 bottom crust only pies.

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