Perfect Pie Crust-Donna Jones

Perfect Pie Crust-Donna Jones
Perfect Pie Crust-Donna Jones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all-purpose flour

  • 1

    ts salt

  • 1 1/2

    c vegetable shortening

  • 1

    egg

  • 5

    TBL cold water

  • 1

    TBL distilled white vinegar

Directions

1. Combine the flour and salt in a large bowl. 2. Add in the shortening, using a pastry cutter; gradually work the shortening into the flour until the mixture resembles tiny pebbles. This step should take 3-4 minutes. 3. Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. 4. Stir the mixture together until its just combined, then remove half of the dough from the bowl. 5. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin, this makes it much easier to roll out later. After flattening, seal the bag tightly. 6. Repeat with the other half of the dough and place in the freezer. You can make several batches at a time so you always have a crust ready to go. NOTE: Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts. 7. When you’re ready to use a crust, remove from the freezer and allow to sit on the counter approximately 20 minutes. Remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient, it’ll take a little time to get the dough completely rolled out. 8. If the bottom is sticking use a spatula to loosen and sprinkle some extra flour on the top and flip. Remember to roll from the center in single, outward strokes, no back-and-forth strokes. 9. Loosen with a spatula and lift the pie crust, carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edge. 10. Finish off the edges either by tucking under the excess or ribbing of your choice. 11. Fill the pie crust with filling and bake according to the pie recipe directions. Or, for a pre-baked pie crust fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400° for 10 minutes or until golden brown. Yield: 2-3 pie crusts

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: