Peggy's Foolproof Pie Crust

READY IN: 50mins
VickyJ
Recipe by Barb G.

This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.

Top Review by PanNan

I made this twice in the last week (once 1/2 recipe, and then the whole recipe). Both times the dough was much softer (like drop cookie dough) than I expected. In fact, the first time I couldn't roll it out because it stuck to the rolling pin and the pastry mat. I ended up patting it into the pie plate to shape. The second time, I chilled it overnight, and used a lot of flour on the mat, on top of the dough, and on the pin. This did the trick - it rolled beautifully. I discovered that the soft dough makes for a light, and delicious, flaky crust. This is a winner. Thanks, Barb.

Ingredients Nutrition

  • 591.47 ml flour
  • 4.92 ml salt
  • 118.29 ml shortening
  • 118.29 ml lard (I use butter) or 118.29 ml butter, chilled (I use butter)
  • 1 large egg, lightly beaten
  • 78.07 ml ice water
  • 14.79 ml vinegar

Directions

  1. Cut shortening and lard into the flour and salt mixture until it is in a small pea sized lumps.
  2. Combine the egg, ice water,and vingar.
  3. Lightly fork into the flour/shortening mixture.
  4. Pat into two balls.
  5. Wrap in plastic wrap, and refrigerate for awhile.
  6. Roll out on a well floured surface.
  7. Makes 1 double pie crust or 2 single pie crust.
  8. Bake as directed for pie.

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