July 16, 2021

Pie Crust

This is essentially the Crisco shortening recipe. Don’t overmix, use cold shortening and cold water. It should make a flakey crust. To make rolling it easier, dust a piece of dough and place it between to pieces of parchment paper to roll out. Once rolled to size, remove the top piece and place in the pie plate, using the bottom piece as support.

Pie Crust

5 1/2 cups All purpose Flour

1 tbsp salt

1 lb (454g) shortening

1 large egg

1 tbsp white vinegar

water (cold)

Place the flour in a bowl with the salt, cut in the shortening until it is the size of a peas

Mix the egg and vinegar with a fork, then add water until it equals 1 cup of liquid.

Pour the cup of liquid over the flour and shortening mixture all at once.

Mix until just forming a ball and all the flour has been picked up.

Cut in 4 pieces, round the edges (do not overwork, it will make the crust tough) and wrap in plastic wrap and place in the refrigerator until needed.