Prep 15 mins
Cook 0 mins
This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)
- 1 egg
- 3 cups flour
- 3⁄4 teaspoon salt (can use 1 teaspoon)
- 1 1⁄2 cups cold vegetable shortening or 1 1⁄2 cups lard
- 1 tablespoon vinegar
- 5 tablespoons very cold water
- In a bowl, mix together the salt and flour.
- With a pastry blender, cut in cold shortening until the size of peas.
- In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
- Add the water/egg mixture gradually to the flour mixture.
- Shape into ball.
- Refrigerate 1 or more hours.
- Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
I have used this crust recipe for about 65 years, and it never fails to be the best of the best ! ! ! I started using butter flavored shortening when it came on the market, that is the only thing I do not like the orginal recipe . Years ago when this first came out we all used LARD ~ YUCK NOW ! ! ! My grandmother first gave this recipe to me, so it's been around for at least 100 years . Not on this subject, but a little vinegar in your beans really helps the taste . grandma was always right . . .
so flaky and tasty. I usually avoid eating the crust of my pie but this one is so good. It also stays together well while rolling.
We used butter flavored shortening as other reviewers had suggested and were so pleased! The dough needs to stay chilled to roll easily, it is quite forgiving and easy to use. Our pie was one of many at an annual party and the first to be eaten - devoured really - people were arguing over who got the take the left overs (the filling was another Kittencal recipe for beef pot pie)!