This flaky pie crust is pastry perfection. I've been making pies since I was a kid, but this recipe for pie crust is the best I've ever found. No need to chill the dough after you mix it together, just roll it out between two sheets of waxed paper and a dusting of flour. Best yet, it makes enough for 4 or 5 pies so you can freeze some for later.
Pie crusts can seem daunting and often it's the time that goes into waiting while the crust chills that can make it that way. This recipe is a breeze because you are rolling out your dough within minutes of mixing it together
When it's the holidays and we're making pies for a crowd, it's easy to use up every one of these crust in one baking project. But other times, we may just need one or two pie crusts. No problem! Once you divide the dough into four or five portions, just pat them into flat rounds and wrap in wax paper. Place each rolled portion in a zipped freezer bag, write the date on the bag and freeze until you're ready to make pies. The crust defrosts perfectly in the fridge, it takes about 8 hours.
This recipe is a family favorite from my daughter's boyfriend. It was his mother's recipe and I'm so thrilled to share it here on the Crinkled Cookbook.
And since we are talking about pies, here's a recipe that's a bit hit in my family and delicious. Strawberry Rhubarb Pie, it's one of my mom's specialties and one of my favorites. Best of all, it's oh so easy to make.
How to roll out pie dough
Rolling out your pie dough is one of those techniques that takes a little practice, but that's one more great thing about this recipe. Here you have at least four or five pie crusts to roll out and make beautiful pie crusts with. Waxed paper is important, some folks like to use parchment paper but I think the thinner waxed paper works best for pie crusts.
Perfect Pie Crust
- 1/2 cup water
- 1 egg
- 1 tablespoon white vinegar
- 4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cup shortening
- Combine water, egg and vinegar in a small bowl or glass measuring cup and set aside.
- Mix the flour, sugar, salt and shortening until crumbly using either a fork or a pastry blender. Add the liquid from bowl or measuring cup and mix until moistened.
- Divide dough into five equal portions (or 4 portions if you are making deep dish or larger sized pies) and roll out between two sheets of waxed paper with a light dusting of flour between each layer.
- Assemble pies and bake following the directions for each recipe.
- If making a double crust pie, use a sharp knife and place about six slices in the top crust to allow the steam to release during cooking, then brush the top crust with a little milk and sprinkle with a teaspoon or so of sugar. Bake for about 30 minutes, check after 15 minutes to be sure the crust isn't browning too fast. If it is, cover with foil until the pie starts bubbling from the steam vents in the crust. Some pie fillings will take longer than 30 minutes so be sure to keep an eye on the pie to ensure the crust doesn't burn.Please Note: The nutritional information below reflects data for one ENTIRE, single layer of pie crust.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.