An easy, reliable pie crust recipe that turns out tender and flaky every time. Made with simple ingredients like shortening, egg, and vinegar, this dough rolls out beautifully and bakes to a golden perfection—perfect for any pie.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
1 large egg, beaten
5 tablespoons water
1 to 2 teaspoons white vinegar
Directions
- In a large bowl stir together flour and salt; cut in shortening until crumbly.
- In a small bowl mix egg, water and vinegar; add to flour mixture all at once. Stir until dough holds together. Divide into three balls. Flatten balls by hand until each is the size of a salad plate (about 6 inches).
- To freeze, wrap each disk of dough in plastic wrap and seal in freezer bag. Freeze up to 1 month.
- To use, thaw in refrigerator overnight. Roll dough between two sheets of waxed paper. Crust should be about ¼ inch thick and extend about ½ inch beyond the edge of the pie plate.
- Transfer to pie plate and fold under extra pastry even with the rim of the plate. Crimp edge as desired. Prick bottom of pastry with fork.
- Bake in a 450°F oven for 8 to 10 minutes or until lightly golden.
