I went back through my blog posts to see that I haven’t posted (that I could see) the recipe I use to make pie crust. This is the recipe I have been using since I first learned how to make pie crusts, and it turns out amazing.
While it is dairy free, it is not gluten free or vegan, so bear that in mind.
This recipe makes two nine inch pies with a top and bottom crust.
- 1-1/4 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 teaspoon Salt
- 1 whole Egg
- 1 Tablespoon Apple Cider Vinegar
- 5 Tablespoons Cold Water
in large bowl combine the flour, shortening, and salt with a pastry blender, until the shortening is about the size of peas.
in another bowl, beat egg and combine in the apple cider vinegar and the cold water, mixing well.
add egg, vinegar and water mixture slowly to the flour and shortening, being careful not to over mix and over handle the dough. Mix until flour is all mixed in.
On a floured rolling mat, place about 1/4 of the dough (or more if you are making a larger pie), and roll until about an 1/8 of an inch or about 3mm thick. Fold and have and transfer to pie plate, and fill with your filling of choice.
With filling inside, bake according to filling recipe directions. Be careful to check the pie occasionally, and cover with foil while baking if crust starts getting to brown.