Perfect Pie Crust
Over the last 8 years or so, I’ve tried several different recipes for homemade pie crust. Some that used butter, some that used shortening, some that called for vinegar. To go with my Black Bottom Pecan Cheesecake Pie, I decided to try yet another recipe, this time from The Pioneer Woman. Ree’s recipes never let me down, and this was one amazing pie crust! So flaky and tender. Just perfect for all of those holiday pies! And as a bonus, the recipe makes 3 pie crusts and you can freeze whatever you don’t use. I’m still perfecting my pie crust technique, so my pie crusts aren’t the prettiest, but I DID manage to roll out the dough and get it transferred to the pie pan without any rips or tears in the dough. Success!
Perfect Pie Crust
from The Pioneer Woman
Makes 3 crusts
- 1-½ cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Do you make your own pie crust?