Perfect Pie Crust
photo by Artandkitchen
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
6 pies
- Serves:
- 48
ingredients
- 5 1⁄2 cups flour
- 2 teaspoons salt
- 1 lb shortening
- 1 tablespoon vinegar
- 1 egg, lightly beaten
- cold water
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was real perfect and flacky and crunchy pie crust.<br/>At home I didn't mention that I was trying a new recipe and my husband said that he likes the crust.<br/>My pie mold is big (about 14 inches) so I prepared 4 portions with the proposed quantity.<br/>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.
-
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!
RECIPE SUBMITTED BY
Deantini
Canada