Rhubarb Recipe - Pie Crust that are goof proof for Rhubarb Pies

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No Fail Pie Crust
2 1/2 cups all-purpose flour
1 cup shortening
1/4 teaspoon salt
1 egg
1/4 cup cold water
1 tablespoon distilled white vinegar

In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs. Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball. Wrap with plastic and chill in refrigerator.

No Fail Pie Crust I
4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 2/3 cups lard
1/2 cup water
1 egg, beaten
1 tablespoon distilled white vinegar

In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal.

In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 portions and wrap tightly. Use dough within three days or freeze.

No Fail Pie Crust II
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, cut into small pieces
6 tablespoons vegetable shortening (refrigerated)
6 tablespoons ice water, or more if needed

Combine flour and salt in a large mixing bowl. With pastry blender cut in butter. Add shortening and combine until particles are the size of small peas. While stirring sprinkle with water, 1 tablespoon at a time, until the flour is moistened. If the dough doesn't hold together when squeezed, sprinkle with additional water. Yields 2 crusts for 9 inch pie.

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