Mom’s handwritten recipe makes a tasty and flaky crust.
Servings: 1 double-crust pie, or 2 pie shellsPrep Time: 10 minutes Cook Time: 15 minutes for shells or as directed for pies
3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
5 tablespoons cold water (or milk)
1 teaspoon vinegar
Place 3 cups of flour and 1 teaspoon of salt in a bowl and mix. Add 1 cup of shortening and cut the shortening into the flour mixture until it looks like course crumbs. Make a hollow and add 5 tablespoons of ice cold water, 1 teaspoon vinegar and one beaten egg. Mix with a fork until it begins to come together and form a ball. Gently squeeze dough a bit to incorporate all the dry ingredients but don’t knead or play with it too much.
Divide in half and roll out with gentle outward strokes into a circle. Makes crust for one 9″ double crust pie or two 9″ pie shells. If using for a double-crust pie, bake according to pie recipe. If making pie shells for cold or cream pies, prick bottom of crust with a fork and bake at 400F for 10-15 minutes. Remove and let cool.
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