Perfect Pie Crust

Deantini's Note:

This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Serves: 48

Yield: 6.0 pies

• 5 ½ cups flour
• 2 teaspoons salt
• 1 lb shortening
• 1 tablespoon vinegar
• 1 egg , lightly beaten
• cold water

Directions:

1. Mix together flour and salt; cut in the shortening.
2. Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
3. Gradually add liquid to flour mixture.
4. Gather up into dough.
5. Roll out.
6. Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.

Reviews

[NoraMarie]

I forgot to rate this recipe. This is my go to recipe everytime. It's always comes out perfect.I usually split the dough in 6 and make one pie and freeze the others for when I need to make a pie.

[Lainey6605]

This is a wonderful pie crust! I have never made a recipe for pie crust that makes 3 pie crusts. It really gives your arm a workout! :) However, it is nice to have that extra pie crust to freeze for later. I had no trouble rolling out the pie crust. I did not have to use all of the water, though. This turned out flaky and tasty. I used two crusts for a cherry pie and the other for a French silk pie. Thanks for sharing!

[gailanng]

Is this your family's secret recipe that's no longer secret? lol Almost of shortbread texture and quality. Easily rolled between 2 pieces of plastic wrap and used with Apple Pie With Oatmeal Crumble Topping. I do love to bake, but my hips hate me for it. Made for Everyday Is A Holiday.