Prep 20 mins
Cook 0 mins
I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see Auntie Irene's Foolproof Pie Crust (Small Batch). This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.
- 15 cups flour
- 1 tablespoon salt
- 1⁄2 cup sugar, plus
- 2 teaspoons sugar
- 1 (3 lb) can Butter Flavor Crisco, chilled (or other shortening)
- 5 tablespoons white vinegar
- 5 eggs
- Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
- Put vinegar in a 2 quart liquid measuring cup.
- Fill to 2 1/2 cup mark with cold water.
- Add eggs and beat with fork.
- Drizzle over dry ingredients; stir with fork.
- Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
- Divide by 1/2-3/4 cup measure.
- Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
- Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
- Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
- This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.