Prep 15 mins
Cook 0 mins
I make about 45 pies every Thanksgiving and I've tried every pie crust I've found. This crust is the easiest to work with and has great taste. It is flakey too!
- 1182.95 ml flour
- 14.79 ml salt
- 29.58 ml sugar
- 532.32 ml shortening
- 1 egg, slightly beaten
- 14.79 ml vinegar
- cold water
- Mix flour, salt and sugar.
- Cut in cold shortening.
- Mix the beaten egg and vinegar in a measuring cup; fill to the 1 cup mark with cold water.
- Mix all together.
- This will keep in fridge for 1 month.
This recipe is like a recipe I found years ago, called French Pie Crust. It is so easy, tasty and very flakey. I use white vinegar. This dough is also very forgiving, as I think I might handle too much, but this crust seems not be effected by too much handling and rolling, etc. I recommend it to everyone who is interested in making a good homemade crust!
this is indeed the very best pie crust. so easy and keeps just as said it would. I rave about this crust because I was never able to make a crust and now I do make the best thank you so very much sharing this recipe.
Excellent. Flavor was great using a butter flavored crisco. Fairly easy to work with. Nice and flakey Thanks. Made for Fall PAC 09 :)