Easy Pie Crust
This easy pie crust recipe uses Crisco shortening, an egg, and vinegar for a foolproof pie crust that will hold its shape and create a perfectly flaky pie crust.
Yields 2 pie crusts
Ingredients
- 3 cups (360 g) all-purpose flour, (stir, spoon & level)
- 1 tsp salt
- 1 cup (192 g) shortening, (I prefer Crisco butter flavored)
- 1 large egg
- 1 Tbsp distilled white vinegar
- 5 Tbsp + ice cold water
Instructions
- In a large bowl, stir together the flour and salt.
- Cut the shortening into the flour mixture with a pastry blender or fork until it resembles pea-size pieces with some course crumbs. (NOTE: Don’t cut the shortening into fine crumbs, or the crust will be crumbly instead of flaky. Those little balls of shortening are creating pockets of air in your pie crust, which become the flaky layers you want to achieve.) You can also break up the shortening into the flour mixture by rubbing it together with your fingers.
- Add the egg, vinegar, and 5 Tablespoons of ice cold water. Stir together with a spatula. Then empty the mixture onto the countertop and press/squeeze the dough together.
- Add extra ice cold water 1 Tablespoon at a time (usually only 1-2 Tablespoons more) pressing and squeezing until the dough just comes together. (NOTE: Do not add too much water and do not over-mix.)
- Once the dough comes together, divide the dough in half. (NOTE: If using a deep pie dish, make one half slightly bigger than the other.)
- Flatten each half into a round disk. Wrap each half tightly in plastic wrap and refrigerate for 30 minutes before using. See tips in post for How to Roll Pie Crust.
Notes
- Refrigerate: Up to 3 days. After that it must be baked or discarded. TIP: If the pie crust has been chilled for longer than 1 hour, allow the pie crust sit out at room temperature just long enough to take the chill off before rolling it out. (About 10 minutes.) This will help to prevent cracks.
- To Freeze: Shape pie dough into a flat disk and double-wrap it in plastic wrap, then freeze it. You can place the wrapped pie crust(s) in a freezer bag for added protection. Be sure to label the pie dough with the date. Freeze up to 3 months.
- If you work quickly, it is easiest to roll the crust right away without chilling it. (Make sure to keep the other half in the fridge while you roll the first crust out.) If you decide to roll the crust right away, you will want to chill the entire pie in the freezer for 10-15 minutes before baking it.
- If you are baking a pie with a double crust, you need to cut slits into the top layer and bake the pie at 350˚F for a minimum of 1 hour or until the filling bubbles and the crust is brown. You should notice through the slits in the crust if the filling has bubbled. If your crust is getting too brown, cover with foil until the filling bubbles. (In my experience it usually takes 1 hour plus 10 to 15 minutes for the filling to bubble and the crust to be completely baked.)