Warning: This recipes makes 2 pie crusts. So come hungry! Your diet can wait til next week.
Pie Crust Recipe
3 c. Flour
1 tsp. Salt
1/4 c. Sugar
1 1/2 c. Shortening
1 tsp. Vinegar
5 or 6 tbsp. Cold Water
- Blend flour, salt, sugar and shortening in bowl. It’s going to have a crumbly texture.
- Add egg, vinegar, and cold water to mixture and stir until well-blended. (If it’s too crumbly, add a little extra water.)
- Form into 2 balls and place in refrigerator to chill for at least 30 minutes.
- Roll out 1 ball of dough onto a floured surface until it’s roughly the size of your pie pan.
- Grease your pie pan (I recommend using shortening).
- Lift rolled out pie crust and place over pie pan. Press down until it conforms to the pan. Trim off extra crust and shape edges using a fork or your fingers.
- Using a fork, create a few holes in the bottom of the crust to release air bubbles.
- Repeat steps above for pie #2.
- Bake both in oven at 425 F for 5 minutes.
- Remove pie crusts and gently press down any bubbles that have risen.
- Place crusts back in oven and cook for 8 minutes. Or until crusts begin turning golden brown.
Okay, this seems like the hard part of making a pie. It’s not. In fact, making pie crust is really easy. However, if you are feeling totally “exhausted” after making your crust, you can just leave it in your fridge for a couple of days until you are ready to bake it. (Also helpful, if you want to prep in advance.)
One thing I’ve learned the hard way is to make sure you leave enough dough around the edge of your pie crust. Here is a picture of a time that I did not leave enough pie crust for my pie….
It looked like I had made it work…
And then this happened….So learn from my mistake! Use plenty of pie crust and don’t shortchange yourself. Also, buy some pie weights (or use beans if you’re on a budget.) Really, it makes a huge difference. Although…this crust still turned into a tasty coconut cream pie! It just didn’t win any awards for best looks.
Good luck pie makers!