I'd rather bake pies than cakes and usually have at least one in my kitchen no matter what the season. Being of Penn. Dutch heritage, I guess it just comes naturally for me to bake a pie or two traditionally at least once a week.

Let's begin with the pie crust itself. If you have not been successful in making your very own crust, from scratch - no cheating - please give this one a try.

Makes 2 double crust pies or 4 pie shells.

3 c. flour
1 tsp. salt
1 1/4 c. vegetable shortening (Crisco) or 1 stick unsalted butter and 3/4 c. Crisco
1 egg, beaten
1/3 c. cold water
1 tbsp. vinegar

I usually use these ingredients.

Mix flour and salt. Cut in shortening. Combine remaining ingredients and stir into shortening mixture. Let stand for a few minutes. Roll dough on floured board to desired thickness.