This pie crust is very easy to make and uses a cast of extremely simple ingredients. Anyone can do this 🙂
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I really love flaky pie crust, and it’s always been a difficult quality for me to achieve, despite most people’s claims that their recipe is THE flakiest pie crust in existence. ”
Well, we’ve gotta hand it to ya, Ree, this pie crust really is the BEST! I’ve tried this with so many different fillings and I can’t really decide which one worked best. It seems every time I make pie, using this recipe, it turns out better than last time. I could just bake the crust and eat it alone!
Ingredients
1-1/2 cup Crisco (vegetable Shortening)
3 cups Gold Medal All-purpose Flour
1 whole Eggland’s Best Egg
5 Tablespoons Cold Water
1 Tablespoon Heinz White Vinegar
1 teaspoon Morton Salt
Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Fill this perfect pie crust with fruit, chocolate, or cream filling. Yum!
Thank you to The Pioneer Woman for this great recipe.
