All My Eggs

Why purchase pre-made pie crust, or pie crust dough when homemade tastes so much better, and is so inexpensive to make?  I have been making this pie crust for about 35 years.  It was passed on to me by my mother, and it’s the only one I use.  I have tried others, but this one always comes out so flaky, it’s pretty much no fail!  There is vinegar in this crust, but don’t let that throw you, you cannot taste the vinegar when the crust is baked!

This recipe makes 2 – 9″ single pie crusts, or 1 double pie crust.

2 c. all-purpose unbleached flour

1 c. shortening (regular or butter flavor works)

1 tsp. salt

1 tbsp. vinegar (I use white vinegar)

4 tbsp. water

1 large egg

Mix all of the dry ingredients in a large bowl.  Cut in the shortening with a pastry blender or a fork until the flour mixture is crumbly.  Make a well in the center of the mixture and add the egg, the vinegar and the water.  Mix together until all of the flour is mixed in.  This pie crust is very moist.

On a well-floured board, roll out 1/2 of the dough into a circle.

Place the rolling pin on the edge of the dough closest to you, and roll the dough onto the rolling pin,

Place your pie plate next to the rolling pin and dough.  Place the rolled dough on the edge of the pie plate and unroll the dough,

When the crust is entirely unrolled, trim and fold under the edges.  You can finish off the edges with a fluted edge (such as in my picture) or use a fork to leave lines around, cut out little leaves, whatever suites the pie you are doing.

If you are going to do a pie where you need the crust to be bake first, you will need to poke holes into the entire crust with a fork.  You can also place pie weights on the bottom.  Place into an oven heated to 425°, until lightly browned, about 15 minutes.

If you are making a pie with two crusts, after preparing the lower crust, pour in the filling you are using, and roll out the top crust in the same manner as the bottom crust.  You can also roll up the crust on the rolling pin, and unroll it across the top in the same manner as the lower crust.

If you are going to make another filling where you are cooking the crust and filling together,  pour in the filling and cook as directed in your pie recipe.

These pie crusts freeze well.  I place it into the freezer in the pie plate, freeze them, and then after they are frozen, I wrap the entire pie plate and crust in plastic wrap, then freezer wrap.