Foolproof Pie Crust
Looking for a foolproof pie crust that always comes out tender & flaky but strong enough to hold up to whatever fills the pie? Look no further!
Servings: 2 single pie crusts
- 3 cups flour
- 1 tsp salt
- 1 Tbsp sugar
- 1.5 cups Crisco I like butter-flavor for this
- 1 egg
- 1 Tbsp white vinegar
- 5 Tbsp water
Mix the first three ingredients in order with a fork or whisk. Add in Crisco with a pastry blender.
In a separate dish, beat vinegar, water, and egg.
Combine the two mixtures until all are combined. (Depending on how humid your kitchen is, you may need to add a teaspoon or two more of water here.)
Make into two balls, wrap in plastic wrap, and chill for at least 15 minutes.
When ready to use, roll out evenly, and place in your favorite pie pan. Any unused dough may be frozen indefinitely, as long as it's well-wrapped.