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Pie Crust - Blue Ribbon

5.0(18)

My family has used this recipe for years, it has even won First Prize at our local fair, many times. I hated to post this but I could not find another like it. I use Recipe #148727 for the filling, every holiday :) Note: I just tried this crust with Chicken Pot Pie and ummmm just the best This will make 3 each 8" crust or 2 ea 9" crusts. When I take the time to make crust, I make extra, I roll it out between 2 sheets of wax paper and place in the large tupperware (about 2" high) flat bowl and place in freezer...then when I want to make a pie, I can do so in a hurry!

by Big Sis·published 2006-06-24

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Dessert

Servings

3 serving(s)

Total time

5 min

prep 5 min

Calories / serving

1084 kcal

Ingredients (6)

serves

3 cups flour (419 Grams)flour
1 cup shortening (205 Grams)shortening
1 egg, beatenegg
1/2 teaspoon saltsalt
4 tablespoons water, ice coldwater
1 tablespoon white vinegarvinegar

Instructions (7 steps)

01Using a pastry cutter, or fork and knife, combine flour shortening to resemble small peas OR do what I do, using my Kitchen Aid Mixer, mix until mixture resembles small peas. Do NOT over Mix.
02In a separate bowl, mix balance of ingredients.
03Add egg mixture (Egg, Salt, Water & Vinegar) to shortening and flour, until mixture forms together.
04DO NOT over mix.
05EDIT (11/5/2019): I no longer roll out between two pieces of wax paper. I now use a Bethany 20 Inch Pastry Board and Cloth. Before that I was using a pastry cloth with a rolling pin cover. Either of these methods I found was so much easier than the 2 sheets of wax paper as my Mom showed me how to do. (I am now 65).

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Rich recipe — supports nutrition-aware planning.