Never-Fail Pie Crust
This is a very east crust to handle. It can be rerolled without toughening. You can leave the crust wrapped in plastic in the fridge for a couple of weeks, or freeze it for a couple of months.
Servings Prep Time
2double crusts (2 pies, top and bottom) 15minutes
Servings Prep Time
2double crusts (2 pies, top and bottom) 15minutes
Ingredients
Instructions
  1. Cut shortening into flour and salt.
  2. Combine egg, cold water and vinegar.
  3. Pour the liquid into the dry mixture all at once.
  4. Use your hands and blend the flour and liquid mixture until all of the flour is moistened, and then continue to squish with your fingers. The dough will form as the flour gluten forms and the mixture takes the look and feel of a pastry.
  5. Wrap the crust in some plastic wrap and let it rest in the fridge for maybe 10 minutes before rolling out.