Perfect Pie Crust

5.0(5)

This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield

by Deantini·published 2009-05-24

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Dessert

Servings

6 pies, 48 serving(s)

Total time

30 min

prep 20 min

Calories / serving

137 kcal

Ingredients (6)

serves

5 1/2 cups flourflour
2 teaspoons saltsalt
1 lb shorteningshortening
1 tablespoon vinegarvinegar
1 egg, lightly beatenegg
cold waterwater

Instructions (6 steps)

01Mix together flour and salt; cut in the shortening.
02Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
03Gradually add liquid to flour mixture.
04Gather up into dough.
05Roll out.
06Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.

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