Ingredients
Method
- Combine flour and salt
- Add shortening and cut in
- Should look like this
- Note to self… take the carton out of the fridge to get the egg
- mix your egg and add to the dough
- Add vinegar and cold water and mix till just combined…split the dough half
- Ball in up and place in a ziploc… press down flat
- Leave the ziploc open and place in freezer… If you want to use right away let it sit in there for about 15 minutes… If you want to use it later … store in the freezer till you need… pull it out and let rest 20-30 minutes till next step.
- Flour the surface and pull out of ziploc… Roll out from the center outward… continue to do so till the dough is at your desire shape and widthdo not roll back and forth… center outward
I use to hate and I mean HATE making pie crust… It would always end up crumbly and falling apart or too sticky and I couldn’t get it off the counter top! I even bought some from the grocery store a few times because I would dread making it! Then I came across this pie crust and I never looked back! It’s easy to make… it doesn’t crumbly, fall apart, stick to the counter… like I said its perfect!
split the dough half
do not roll back and forth… center outward
Place the pie crust in your desire dish… if your recipe calls for a “pre-baked” crust bake at 400 degrees for 10 minutes. Otherwise follow your recipe for bake time.
5 responses to “Pie Crust”
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What if you don’t have shortening?
You can use butter… make sure its cold and cut it up in cubes!
Sandy
I have been making this pie crust for 40 years, and it’s much easier if you combine the water, egg, and vinegar together in a measuring cup, whisk and keep in the fridge until you need it. I make 200 meat pies at Christmas, A lot of pastry. flakey every time