A stoneware pie pan keeps your crust flaky and tasty.

After searching high and low for the best recipe for pie crust, I finally found it where I should have been looking in the first place: My mom's recipe file.

I have no idea where she got this recipe from so I have no other credit to give. Whoever it was was a genius, though. The egg yolk gives it a rich taste and the lemon juice keeps it from getting tough when it is rolled out. It is as close to perfect as it can get.

To make your crust even more perfect, use a stoneware pie pan instead of tin. It draws away any extra moisture and keeps the crust light and flaky.

Rich Pastry Pie Crust

2 1/4 cup sifted all-purpose flour

1 teaspoon salt

1 tablespoon sugar

3/4 cup vegetable shortening

1 egg yolk

1 tablespoon lemon juice

1/4 cup milk

Sift the flour with the salt and sugar. Cut the shortening into the mixture using a pastry blender until the mixture resembles fine crumbs. Beat together the egg yolk and lemon juice. Blend the egg yolk mixture into the milk. Add to the dry ingredients with a fork until it forms a soft dough. Divide the dough in half. Roll each half inot a ball and flatten on a lightly floured surface. Roll until about 1/8-inch thick and use to line two pie plates or for the bottom and top crusts for one pie.