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Ingredients
- 1 1/2 cup Crisco
- 3 cups All purpose flour
- 1 whole egg
- 5 tablespoon cold water
- 1 tablespoon white vineger
- 1 teaspoon salt
Details
Preparation
Step 1
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 vineger and 1 teaspoon 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 1/2 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 is 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 remover 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 its a bit too moist, if the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it is about 1/2 inch larger in diameter to 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 corners of the pan
go around the pie pan pinching and tucking the dough to make a clean edge
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