Sylvia’s Perfect Pie Crust
(from home4edu’s recipe box)
See website for great how to photos
Source: http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/
Prep time: 20 minutes
Cook time: 20 minutes
Serves 8 people
Categories: Dessert
Ingredients
- 1-1/2 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
Directions
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In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal.
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In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.
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Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
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Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag.
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Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later.
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Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
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When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
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On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.)
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If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
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With a spatula, lift the dough carefully from the surface of the counter into the pie pan.
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Gently press the dough against the corner of the pan.
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Go around the pie pan pinching and tucking the dough to make a clean edge.