Flaky Pie Crust

My father in-law made this delicious fruit pie a couple of days ago.

It was pretty much all of the frozen fruit they had cooked into a pie, rubarb, black berries, strawberries, raspberries and blueberries. It was delicious! He had some left over crust, so the next day I made some cinnamon sugar pie crust cookies. And when they were done I was amazed, check this out!

Are you seeing this? Check out the layers on this thing. So I decided I needed to share this amazing recipe with all of you. I asked him for the recipe and to make good even better the name of this crust

Never Fail Pie Crust

Okay to warn you here is the recipe as and next to it I will tell you the modifications Perry made when he cooked it. 

3 C. Flour

1 1/2 C. Unsalted Butter (at least 1/2 C. was whipped then refridgerated again)

1 1/2 tsp. Salt

1 Beaten Egg (substituted 2 egg whites beaten)

1 Tbsp. Vinegar

4 Tbsp. Water

Mix flour, butter and salt to size of peas in a large mixing bowl. In a smal bowl, mix the egg whites, vinegar and water. Blend well and add to dry ingredients. Mix until it leaves the sides of bowl. Divide in half wrap in plastic wrap and refridgerate a couple of hours. Makes 2 crusts, possibly enough for lattice top crusts. 

If you choose to skip the filling and just want to make this delicious flaky cinnamon topped shortbread like cookie: Roll out chilled dough I don't know dimensions but not too thin, sprinkle with cinnamon and sugar, cut into squares, place on parchment lined sheet and bake at 350 for about 8-10 minutes.