Buying a pie crust is easy, but this making this crust is easy too (okay, not as easy as opening a bag, but not too much more difficult) and it doesn’t contain all of the extra ingredients that the store-bought varieties do. This crust is flaky and so good. It makes 3 crusts and freezes well.
Fool Proof Pie Crust
3 C. All-Purpose Flour
1 and 1/2 C. Shortening (I use this non-hydrogenated kind)
1 egg, beaten
5 Tbs. Cold Water
1 Tbs. White Vinegar
1 tsp. Salt
Mix the flour and shortening until it’s combined and resembles cornmeal. I start blending by using a pastry blender, then I finish incorporating the ingredients with my hands. Add the beaten egg, water, vinegar and salt. Mix and separate into 3 balls. Place in a zippered plastic bag smash down a bit until it lays flat. Keep in the freezer.
If you want to use a crust right away, still freeze for about for about 15 or 20 minutes to make it easier to roll out. Be sure to roll out on a floured surface. (Don’t judge the pie crust by my poor edging skills – I need some lessons )
This works well with Dutch Apple Pie!