This simple double-crust pie pastry yields tender, flaky dough that holds up beautifully in both sweet and savory pies, making homemade baking effortless.
Recipe Information
Total Time:
Yield:
2 piecrusts
Ingredients
3 cups all-purposed flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold all-vegetable shortening
1 large egg, beaten
½ cup ice water
1 tablespoon white distilled vinegar
Directions
In a large bowl, whisk together flour, sugar and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
In a small bowl, whisk together egg, ice water and vinegar. Add egg mixture to flour mixture all at once. Using a fork, stir just until all flour is moistened and pastry begins to come together. Gather pastry; gently press together to form a ball. Divide pastry ball into 2 smaller balls. Flatten each into a disk. Wrap each pastry disk with plastic wrap and let rest for 10 minutes.
If desired, place wrapped pastry disks in a resealable plastic bag. Store in refrigerator up to 2 days. Let wrapped refrigerated pastry stand at room temperature for 15 minutes before using.