Recipe by UnknownChef86
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 4-6 crusts. For a large batch (20-30 crusts) recipe, see Auntie Irene's Foolproof Pie Crust (Large 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, though she used the large batch. Time is for preparation only.
- 3 cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 1⁄2 cups Butter Flavor Crisco, chilled or 1 1⁄2 cups other shortening
- 1 tablespoon white vinegar
- 1 egg
Directions See How It's Made
- Cut first four ingredients together until crumbly; set aside.
- Put vinegar in 2 cup liquid measuring cup.
- Fill to 1/2 cup mark with cold water.
- Add egg 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.