Aunt Chick’s Piecrust
Into 1 1/2 cups all-purpose flour, cut 1/2 cup fat plus 2 tablespoons more, until fine. For liquid use 1 yolk plus about 2 tablespoons milk or 1 white slightly beaten, and no milk or 1 egg slightly beaten and measured as you would milk.
1/2 cup Crisco
1 1/2 cups sifted flour
1/2 teaspoon salt
3 tablespoons water
Mix flour and salt in a bowl. Cut into the flour with pastry blender or two knives until pieces are the size of peas. Blend together 1/4 cup of this mixture and 3 tablespoons water. Add to remaining Crisco-flour mixture and mix with fork or fingers until dough holds together. Shape into a round flat mass.
On a lightly floured board, roll circle of dough about 12-inches in diameter and 1/8-inch thick. Place dough in pie plate. Trim edges 1/2-inch beyond the edge of the plate. Fold edge under and flute. Prick small holes closely on bottom and sides of pastry. Bake in a hot oven (425-degrees) for 12 to 15 minutes or until brown.