Prep 20 mins
Cook 10 mins
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
- 5 1⁄2 cups flour
- 2 teaspoons salt
- 1 lb shortening
- 1 tablespoon vinegar
- 1 egg, lightly beaten
- cold water
- Mix together flour and salt; cut in the shortening.
- Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
- Gradually add liquid to flour mixture.
- Gather up into dough.
- Roll out.
- Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.
This was real perfect and flacky and crunchy pie crust.
At home I didn't mention that I was trying a new recipe and my husband said that he likes the crust.
My pie mold is big (about 14 inches) so I prepared 4 portions with the proposed quantity.
I filled it with 4 fried onions, fried beef salami, 6 cheese slices and a mixture of 3 eggs, 1 1/2 cup of milk, 1 tablespoon flour salt, pepper and nutmeg.
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.
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!