Pie Crusts
This classic pie crust recipe is simple yet reliable, creating a flaky, buttery crust for any pie. Whether you’re making a sweet or savory pie, this dough will serve as the perfect foundation.
This recipe was provided by Edith M. Carver
Pie Crusts
This homemade pie crust combines flour, shortening, and a touch of vinegar for a tender, flaky crust. It’s easy to make and perfect for your favorite pie fillings.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 cup shortening
- 6 Tablespoon water
- 1 Tablespoon vinegar
- 1 large egg beaten
- pinch soda
Instructions
- Mix dry ingredients: In a large bowl, combine 3 cups flour and 1/2 teaspoon salt.Add shortening: Cut in 1 1/4 cups shortening using a pastry blender or fork until the mixture resembles coarse crumbs.Add wet ingredients: In a small bowl, mix 6 tablespoons water, 1 tablespoon vinegar, 1 beaten egg, and a pinch of baking soda. Slowly add the wet ingredients to the flour mixture, stirring lightly with a fork until the dough begins to come together.Chill the dough: Once the dough is mixed, divide it into 4 portions and wrap each portion in plastic wrap. Refrigerate for at least 1 hour before using.Use the dough: After chilling, roll out the dough on a floured surface to fit your pie pan. Use it for both sweet and savory pies.
Notes
- Make-Ahead: This dough can be made in advance and stored in the refrigerator for up to 2 days.
- Rolling Tip: For a flakier crust, avoid overworking the dough. If it feels too dry, add a bit more water, a teaspoon at a time.
- Storage: You can freeze the pie dough for up to 3 months. Just wrap tightly and thaw in the refrigerator before using.
