Easy Pie Crust Recipe

By AnitaD

Ingredients

• INGREDIENTS FOR SINGLE-CRUST PIE:
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup shortening
• 1-1/2 tsp white vinegar
• 2 to 3 Tbsp 2% milk
• INGREDIENTS FOR DOUBLE-CRUST PIE:
• 2 cups all-purpose flour
• 1/2 tsp salt
• 2/3 cup shortening
• 1 Tbsp white vinegar
• 5 to 6 Tbsp 2% milk

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar.
Gradually add the milk, tossing with a fork until a ball is formed.
Cover and refrigerate for 30 minutes or until easy to handle.

For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.

For a double crust, divide pastry in half so that one ball is slightly large than the other. Roll out large ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Yield: pastry for a single- or double-crust pie (9 or 10 inches).