Prep 20 mins
Cook 5 mins
I have used this for many diffrent types of pies. I finally found one my family likes!
- 2 cups flour, sifted
- 1 teaspoon salt
- 2⁄3 cup shortening
- 1 egg, beaten
- 2 tablespoons cold water
- 2 teaspoons lemon juice
- Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
- In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
- Divide in half; shape into 2 flat balls.
- Makes 1 8 or 9 inch 2-crust pie.
I have used this recipe for years as our regular pie crust. It is easy and tastes great. This is the one my mom taught me when I was learning how to make pies as a child by her side.
Very easy and great tasting. Will use this as my regular next time. I liked that you didn't have any chilling time required and it was easy to roll too.
I think this is the first pie crust I have made that had egg in it. Flaky crust. I used this crust to make your Strawberry-Rhubarb Pie #7553. Thanks Coffeemom. Bullwinkle.