Foolproof Pie Crust

From Peg Horne - No matter how much you handle this dough, it will always be flaky, tender, and delicious. Scraps can be rerolled if necessary and crust will never be tough. Dough can be left refrigerated up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). Recipe makes two 9-inch double-crust pies and 1 pie shell or about 20 tart shells.
Foolproof Pie Crust
Foolproof Pie Crust

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 4

    c all purpose flour - I substitute some whole wheat

  • 1

    T sugar

  • 2

    t salt

  • 1 3/4

    c shortening (not refrigerated; do not use oil, lard, margarine, or butter)

  • 1/2

    c water

  • 1

    T white or cider vinegar

  • 1

    large egg

Directions

In large bowl, stir together with fork flour, sugar, and salt. Cut in shortening with a fork until crumbly. In small bowl, beat together water, vinegar, and egg; add to flour mixture and stir until all ingredients are moistened. Divide dough into 5 portions, and with hands, shape each into a flat round patty ready for rolling; wrap each patty in plastic wrap or waxed paper and chill at least a half hour. When you are ready to use, lightly flou both sides of patty and roll out on lightly floured board or pastry cloth. Keeping pastry round, roll from center to 1/8 inch thickness and 2 inches larger than inverted pie pan. Fold in halves or quarters; transfer to pie pan, unfold and fit in loosely. Press with fingers to remove air pockets. Fill, flute edge and bake as directed. For baked pie shell, prick bottom and sides of crust. Bake on center rack at 450 degrees 12-15 minutes or until golden brown. Cool on wire rack. Fill as desired.

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