Prep 10 mins
Cook 15 mins
This recipe makes a flaky, fail proof pie crust every time.
- 3 cups flour (gold medal or robin hood)
- 1 1⁄2 cups Crisco
- 1 teaspoon salt
- 1 large egg
- 5 tablespoons cold water
- 1 tablespoon white vinegar
- Blend flour, Crisco and salt until crumbly (use a pastry blender).
- In a separate bowl, beat egg, add water and vinegar.
- Moisten flour mixture with this and separate into three sections.
- Roll out for single crust.
- This recipe makes three single crusts.
- Very flaky every time.
Easy to make and light and somewhat flaky. I just think that the shortening is a little lacking in flavor and burned a little too easily. Next time I might try half butter and half shortening.
I am sorry to say I did not have a good experience with this crust. I lost my grandmother's recipe and hoped this would be a good substituted but was terribly disappointed. The crust was easy to work with however it did not taste good, it was way to lardy (I used it for an apple pie), and my guests did not care for it either. I tried it a second time using less lard (1 cup as opposed to the 1 1/2) and an extra cup of flour (4 cups as opposed to the 3 cups in this recipe) and it had a far better texture and the flavor was somewhat improved, but this recipe as it is stated prior to my adjustments was really bad. Next time I think I might do half lard and half butter, and add a little sugar to the recipe if I am making a fruit pie and we will see how that turns out.
This IS the perfect pie crust!!! Easy to put together and roll out. Bakes up beautifully!!! Flakey and light!!! Thank you so very much, Patricia!!!