Foolproof Pie Crust
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Serves/Makes: 5 crusts
Ready in: 30-60 minutes
- 4 cups all-purpose flour, lightly spooned into cup
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 3/4 cup vegetable shortening at room temperature (do not use oil, margarine, lard or butter)
- 1/2 cup water
- 1 tablespoon white or cider vinegar
- 1 large egg
Combine the flour, sugar, and salt in a large bowl with a fork or pastry blender. Cut in the shortening until crumbly. In a small bowl, whisk together the water, vinegar, and egg until smooth. Add to the flour mixture and stir until the ingredients are incorporated. Divide the dough into 5 equal pieces. Pat each into a round disk and wrap in plastic wrap. Place in refrigerator for 30-60 minutes before using. Dough can be refrigerated for up to 3 days or frozen for 6 weeks. If frozen, bring to room temperature before using. To use the crust, flour each side lightly and roll out on a floured board. Fit into pie plate or use as top crust as directed in your recipe.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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