Auntie Irene's Foolproof Pie Crust (Small Batch)

Recipe by UnknownChef86
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 4-6 crusts
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut first four ingredients together until crumbly; set aside.
  • Put vinegar in 2 cup liquid measuring cup.
  • Fill to 1/2 cup mark with cold water.
  • Add egg and beat with fork.
  • Drizzle over dry ingredients; stir with fork.
  • Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
  • Divide by 1/2-3/4 cup measure.
  • Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
  • Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
  • Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
  • This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.
Advertisement