A good pie crust seems to be one of the harder things to make in the kitchen. Contrary to the title, mine are not perfect but I do feel like they come close to being great. I bet I’ve tried a gazillion pie crust recipes over the years and this one comes out just the way I like it and makes at least 4 which works out perfect if you’re making double crust pies. Mine has more of a darker yellow to it because I use fresh eggs to bake with.
What I truly enjoyed this time around, was using my grandmother’s pie plate. I’m sure many of you will remember the pattern; the Corning Ware with blue cornflowers. As great as the new stuff is, the old is what I love and what makes cooking so much fun to me. Doesn’t using things passed down make everything better, even taste better? She made a really great pecan pie, my grandmother that is. What I’d give for a few moments of conversation with her, while indulging in a piece of her pie…………
Recipe: The Perfect Pie Crust
- 4 cups flour
- 1 1/2 cups Crisco shortening
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 beaten egg
- 1/2 cup ice water
- 1 Tbsp. vinegar
- Mix flour, salt, sugar, and shortening with pastry blender until crumbly. Add liquid ingredients just until blended. Roll out to fit pie plate. Makes 4-5 single crusts.
I like to roll out the remaining dough into crusts and place waxed paper in-between, place in zip-loc gallon freezer bags and either refrigerate or freeze. A couple of tips to keep in mind for making the perfect crust are:
- Refrigerate all ingredients, even the flour, prior to making the recipe.
- You can use half lard, and half shortening for an even flakier crust.
- Handle as little as possible with your hands.
Microformatting by hRecipe.