Mom’s Fail Proof Magic Pie Crust

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This is an old recipe passed down from my Grandma to my mother and finally on to me. I’m working hard at teaching the girls how to use it, so here is my Mom’s Fail Proof Magic Pie Crust.

Mom’s Fail Proof Magic Pie Crust

Yield: 2 crusts

Mom's Fail Proof Magic Pie Crust

Total Time: 35 mins

Prep Time: 15 mins

Cook Time: 20 mins

Print Recipe

Ingredients:

• 3 Cup flour
• 1 1/4 Cup shortening, chilled
• 1 teaspoon salt
• 1 egg
• 1 Tablespoon vinegar
• Ice Cubes
• cold water

Directions:

1. Cut together the flour, salt and crisco until it looks like corn meal.
2. Then, in a 1 cup measuring cup, combine 1 egg (slightly beaten), and vinegar.
3. Add a couple of ice cubes up to 3 or 4, fill the cup up to 1/2 cup full of water.
4. Combine the wet and dry ingredients & stir with a fork until combined.
5. Then use your hands to divide into two dough balls and wrap one in saran wrap and a plastic freezer bag to freeze for future use.
6. Roll the other ball out. Once it is rolled out to the right size, I like to fold it in half and then in half the other way. Then you can pick it up & put it in the pie dish, and unfold it.
7. Trim the edges to a uniform length, slightly larger than the pie dish.
8. Pinch the dough between your fingers to form a zig-zag.
9. Use a fork to poke holes throughout the bottom and sides of the crust.
10. Bake according the directions for your particular pie.
11. For a blind crust 375 degrees for 15-20 minutes.

Nutrition Information

Yield: 2 crusts, Serving Size: 1

• Amount Per Serving:
• Calories: 370 Calories
• Total Fat: 26g
• Cholesterol: 18mg
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 0.1g
• Protein: 4g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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