Pie Crust

Many pie crust recipes are similar. Most are made of flour, shortening, salt, and water. I’ve tried different versions and have been happy with several of them. The one I’m making today needs to chilled well before it is rolled out. It is great to have several of these made up ahead and in the freezer to use when needed.

Perfect Pie Crust

1 1/2 cups Crisco (vegetable shortening)
3 cups all purpose flour
1 egg
1 tablespoon white vinegar
1 teaspoon salt
4 – 5 tablespoons very cold water

To begin, measure 1 1/2 cups vegetable shortening and 3 cups of flour.

Don’t forget to line the measuring cup with plastic wrap, so there won’t be a greasy cup to wash later.

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour until it resembles coarse meal.

In a small bowl, beat an egg with a fork.

Then pour it into the flour/shortening mixture.

Add 1 tablespoon white vinegar, 1 teaspoon salt and 4 – 5 tablespoons very cold water.

Stir together gently until all ingredients are incorporated.

With floured hands, separate the dough into thirds. This would make three single pie shells. This is where I didn’t follow the recipe. I knew that I would be using a large deep pie plate to make a double crust fruit pie, so I only divided my dough in half.

Place each piece of dough in a large ziplock bag.

Using a rolling pin, slightly flatten each ball of dough to about 1/2 inch thickness to make rolling easier later.

Seal the bags and place them in the freezer. If you’re going to use them to bake with immediately, leave them in the freezer to chill for 15 to 20 minutes.

I’m not going to use my pie crust now. I’m leaving it in the freezer overnight because tomorrow I plan to use it to bake an apple pie.

TO BE CONTINUED . . .