photo by Olive
- Ready In:
- In a mixing bowl, combine the flour, salt and Crisco. Cut Crisco into the flour with a pastry blender or a fork until mixture is crumbly.
- In a small dish, add yolk, vinegar, & water; blend well with a fork. Add liquid to flour mixture and blend well with a fork until dough is thoroughly incorporated then use your hands to work it together to form a ball. Divide the dough in half to make 2 balls.
- Place one ball of dough between 2 sheets of waxed paper and roll it out with a rolling pin; rolling it a little larger than the size of your pie pan. Remove top piece of waxed paper and then gently flip over the dough onto your pie pan. Remove waxed paper and gently shape the dough into the pie pan. Trim excess dough off. Repeat with second half of dough. Bake according to pie recipes.
- Note: You can get 3 pie crusts out of this depending on how thin you roll your crust out. I personally like a thicker crust. And -- If there are any scraps of crust left over, you can roll it out and put them on a cookie sheet; sprinkle with sugar and bake untill golden. A very tasty treat.
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I have to admit that I was a little skeptical of the vinegar, especially because I could smell it faintly as it was cooking, but this crust turned out beautifully. I have only used it for pot pies, but only because homemade pot pie is a staple in our house in the winter. I was especially happy that I didn't have to let it rest for 30-60 minutes, which makes it much easier to throw dinner together quickly. Ihave already used his crust 4 times. I love it, and it is now the only crust I will make. Very happy. Thank you thank you thank you thank you thank you!
Wow! This crust was so easy and good!! I will never roll out crust again without waxed paper. What a difference!! I wasn't sure about the dough ball because it seemed dry, but it was perfect when rolled out. Super easy to transfer to the pie plate and no cracks or tears. My husband usually makes the pie crust but now I have something to show him!
Finally!!! A pie crust that turns out perfect everytime. I've tried several others and nothing compares to this. Many thanks for posting this. I love making pies now that I know that every single bite of the crust will be eaten. Oh, try the little cinnamon rolls mentioned by racyblond. My grandma used to make them. What a treasured memory!
This is exactly how my wonderful 'GRAM' taught me how to make piecrust MANY years ago! I always make mine like this and never a problem, so easy. Oh, those leftover pieces, roll them out, spread with butter, sprinkle with cinnamon and sugar, roll up to log roll and cut up into 1 in slices. lay slices flat and bake. MMmmm.
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