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.
How Long Can You Freeze Pie Dough?
You can freeze pie dough for up to 3 months.
Freeze dough in a heavy duty freezer bag.
What Makes Pie Dough Tough?
Too much water will make pie dough sticky, and that results in a tough pie crust.
Over-mixing the dough will make pie crust tough.
Pie dough should be mixed just until the ingredients will hold together when squeezed.
Do not kneed pie dough.
Mom’s Fail Proof Magic Pie Crust
Mom's Fail Proof Magic Pie Crust
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 crusts
Calories: 370kcal
Ingredients
- 3 Cup flour
- 1 1/4 Cup shortening chilled
- 1 teaspoon salt
- 1 egg
- 1 Tablespoon vinegar
- Ice Cubes
- cold water
Instructions
- Cut together the flour, salt and crisco until it looks like corn meal.
- Then, in a 1 cup measuring cup, combine 1 egg (slightly beaten), and vinegar.
- Add a couple of ice cubes up to 3 or 4 to another cup, add 1/2 cup full of water, and let the water get really cold, remove the ice cubes and add 1/2 cup water to the egg and vinegar.
- Combine the wet and dry ingredients & stir with a fork until combined.
- 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.
- 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.
- Trim the edges to a uniform length, slightly larger than the pie dish.
- Pinch the dough between your fingers to form a zig-zag.
- Use a fork to poke holes throughout the bottom and sides of the crust.
- Bake according the directions for your particular pie.
- For a blind crust 375 degrees for 15-20 minutes.
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 28g | Protein: 4g | Cholesterol: 18mg | Fiber: 1g | Sugar: 0.1g
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Please review nutritional data. Is what is listed for the entire pie crust? What is the data for one serving?
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Is the second half for the top of the pie if you needed it then?
Yes, though I often just freeze it as I don’t make as many double crust pies as I could
Sorry but I don’t think this recipe is complete – seems to be MISSING info.
The instructions for 1. say… cut together until it looks like corn meal.
Might want to check this out … 🙂
phew! Thank you. I edited last week and it must have not saved the new version. It’s back up now!
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