Pie crust, the great debate of bakers and fear of many including me. I can make pie crust, just rolling it out to look perfect is the problem. After trying many recipes this one seems to take the cake or shall I say pie. This simple recipe which may seem strange but is an old one and good one. It is tender and flaky and very forgiving.
This recipe yields a double crust for two large 10 inch pies, or I have even gotten 3 crusts from it when doing 9 x 13″ pie bars. If you don’t need a double crust it is ok, tightly wrap up the unused portion and keep it in the freezer. Now you have pie crust to use without the work.
Never Fail Pie Crust:
- 3 cups flour
- 1 tsp salt
- 1 1/2 cup shortening
- 1 egg, beaten
- 1 Tbs vinegar
- 4 Tbs cold as ice, water
Mix together flour and salt. With a pastry cutter, cut shortening into flour mixture until it is the size of small peas.
Add water, vinegar, and beaten egg. Mix dough until just combined and comes together as a dough.
Split dough in two and wrap tightly in plastic wrap, I shape my dough into about 6″ pancake rounds so it will easily roll into a circle after chilling. Refrigerate the portion(s) you wish you use for about 20 minutes before rolling out to desired thickness.
Freeze any unused portions for 2-3 months in the freezer, and thaw in the fridge before use.