This pie crust recipe makes a pie crust with a lot of flavor to it. Use the pie crust recipe for both savory or sweet pie fillings. I love it in homemade apple pie!
Pie Crust Tips
On my first attempt, I didn’t freeze the pie crust as long as I should have, so I found the dough a little sticky and hard to work with. Canola oil was used instead of vegetable shortening.
The white vinegar in this pie crust recipe gives it a nice perk of flavor.
I like to bake my pies on a tray covered with aluminum foil for easy clean up. Any filling which boils over to the outside of the pie will just leak onto the pan not your oven floor.
For my pies, I never use a pie tin pan but instead use a heavy ceramic dish.
Ingredients for Pie Crust
- 3 Cups of All-Purpose Flour plus extra flour for rolling out pie crusts
- 1 1/2 Cups of Vegetable Shortening, (Crisco)
- 1 large Egg, beaten
- 5 Tablespoons of Ice Cold Water
- 1 Tablespoon of White Vinegar
- 1/2 teaspoon of Salt
Directions
- Add flour and salt to large bowl and work in shortening. Blend together until the mixture resembles a coarse meal.
- Add the beaten egg, cold water, and vinegar. Gently stir the mixture together with a fork. Do not over work the dough or it will turn out hard.
- Form dough into two balls. Flatten each ball with a rolling pin forming a disk between two sheets of wax paper.
- Freeze for about 15 minutes. Remove from freezer and roll out dough to fit your pie pan. This recipe makes enough for a top and bottom pie crust.
Ending Comments
I found the original recipe in Ree Drummond’s magazine but she also has the recipe on her online site.
Resource Sites: Ree Drummond’s Perfect Pie Crust recipe.