Basic Pie Crust


3 cups all-purpose flour
1 cup solid shortening (Crisco)
1/4 cup cold butter, cubed into small pieces
1 teaspoon salt
1 teaspoon sugar, if desired
4 tablespoons cold water
1 egg
1 teaspoon vinegar


Place flour, salt and sugar (if used)  in processor bowl. Pulse once or twice to mix. Add shortening, cut into 7 or 8 equal sized pieces. Pulse 4-5 times, or until you see pea sized pieces. Add butter pieces and pulse 2-3 times. Pour flour mixture into mixing bowl.

In a small bowl, combine water, egg and vinegar. Drizzle mixture over flour mixture and mix very lightly, or until you can gather mixture into a ball. (You might need a few more drops of water for the last dry bits.) Divide dough in half. Press into disk shape and wrap in plastic wrap or place in zip lock. Refrigerate 30 minutes.

Roll out dough between sheets of plastic. Using roller, roll dough over pin and transfer carefully to pie pan. Crimp edges as desired.

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