Mom's Fail Proof Magic Pie Crust
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 crusts
- 3 Cup flour
- 1 1/4 Cup shortening chilled
- 1 teaspoon salt
- 1 egg
- 1 Tablespoon vinegar
- Ice Cubes
- cold water
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.
Serving: 1g | Calories: 370kcal | Carbohydrates: 28g | Protein: 4g | Cholesterol: 18mg | Fiber: 1g | Sugar: 0.1g