No-Fail Pie Crust

Recipe by echo echo
READY IN: 1hr 5mins
YIELD: 5 crusts




  • In a large bowl, stir together the flour, sugar and salt with a fork.
  • Cut in the shortening with a fork until crumbly.
  • In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
  • Stir until all ingredients are moistened.
  • Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
  • Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
  • When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
  • Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
  • Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
  • Press with fingers to remove air pockets.
  • Fill the crust.
  • Place the other crust on top; flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
  • Bake as directed in the pie recipe you are following.
  • Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
  • Prick the bottom and sides of a pastry lined pie pan with a fork.
  • Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
  • Cool on a wire rack (the shell will shrink and edges pull away from pan).
  • Fill as desired.