No-Fail Pie Crust
photo by Cookin-jo
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
4 single or two double crusts
- Serves:
- 4
ingredients
- 4 cups all-purpose flour
- 1 teaspoon white sugar
- 2 teaspoons salt
- 1 3⁄4 cups vegetable shortening
- 1 teaspoon vinegar
- 1 egg
- 1⁄2 cup ice water
directions
- Place flour, sugar and salt in a medium/large bowl.
- Add the shortening and"cut" in until the mixture is crumbly and there are no big lumps of fat. Use forks, two knives or a pastry cutter; pea size crumbs please.
- In a small bowl whisk together vinegar, egg and ice water.
- Slowly add to flour mixture with a fork just until all ingredients are coming together and begin to form a ball. At this point I press together to make sure dough is holding together.
- Divide dough into fourths.
- Wrap each one in plastic wrap and refrigerate for 30 minutes or freeze for up to 6 months.
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Reviews
-
I've been using this crust for a while now and it never disappoints me. I do however make a couple of substitutions. I use Whole Wheat Pastry Flour instead of AP and 1 cup butter and 3/4 cup shortening. Make 4 disks and use whatever I don't use that night in the freezer 'till I need it. When I'm ready to use again I just take it out 30 minutes before I'm ready to roll and viola! Love this crust, and I suck at making crust so this one must be easy and awsome. I think my substitutions add to the flavor- to address the reviews that said it was lacking in flavor.
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Tweaks
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I've been using this crust for a while now and it never disappoints me. I do however make a couple of substitutions. I use Whole Wheat Pastry Flour instead of AP and 1 cup butter and 3/4 cup shortening. Make 4 disks and use whatever I don't use that night in the freezer 'till I need it. When I'm ready to use again I just take it out 30 minutes before I'm ready to roll and viola! Love this crust, and I suck at making crust so this one must be easy and awsome. I think my substitutions add to the flavor- to address the reviews that said it was lacking in flavor.
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I have been using the pie crust recipe for about 6 months now. I had always been a bit intimidated about making my own pie crust, but since I found this recipe, the store bought crusts have no appeal to me! The only "failure" I have had was when I substituted butter for the shortening, and my crust burned. I have successfully substituted about 1/2 butter and 1/2 margerine, though. I've been trying to figure out how to reduce the trans fats in it... as if that is what we are all worrying about as we eat PIE! I have also had success using 1/2 whole wheat flour and 1/2 white flour. This recipe is a keeper!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois