Prep 5 mins
Cook 1 hr 30 mins
My mom, Nancy, has impressed family members for almost countless years with her pie crust. Holiday times, my mom teaches the art of making beautiful pie crusts to my daughters. I usually pat dough into a pie plate. I can manage to make the dough, however. That's easy! By the way, the scraps are heavenly, baked with sugar and cinnamon.
- 3 cups flour
- 1 teaspoon salt
- 1 1⁄2 cups shortening
- 1 egg, beaten
- 1 teaspoon vinegar
- 5 1⁄2 tablespoons ice water (milk can be substituted for water)
- Combine flour and salt.
- Cut shortening into flour mixture.
- In small bowl, stir together egg, vinegar, and ice water.
- Combine egg and flour mixtures, a little at a time.
- When dough forms, separate into two balls.
- Wrap balls in wax paper or plastic wrap.
- Chill for 1 hour.
- Roll out on floured pastry cloth.
- Turn onto lightly-greased pie plate.
- Trim to a 1-inch overhang.
- Flute edges.
This is a classic diner crust, flaky and light colored. Be careful with the amount of liquid, though. Only add enough to bring the dough together, or the dough will be too wet and difficult to roll out. Roxygirl in Colo.