This Crust IS amazing! And so NOT hard to make.
- 3 Cups of Flour
- 1 Teaspoon of Salt
- 1 1/2 Cup of Vegetable Shortening
- 1 Egg
- 2 Tablespoons of Vanilla Extract
- 1 Tablespoon of White Vinegar
- 5 Tablespoons of Cold Water
Start by adding 3 cups of flour into a bowl. Sprinkle 1 teaspoon of salt. Mix around. Now add 1 1/2 cups of shortening and cut through the mixture using a fork or your pastry cutter. If you don’t have one just use a fork, I do and it works well for me.
Scramble up 1 egg and 2 tablespoons of vanilla. Pour into flour, salt, and shortening mixture. Mix together and then add in 1 tablespoon of white vinegar and 5 tablespoons of cold water and again mix together. Get in there and use your hands to knead together. It will look like this.
Chill in freezer for about 20-30 minutes. Then flour your work area so the dough doesn’t stick.
FLOUR, FLOUR, FLOUR… It really does help! I am able to just lift my crust right up.
Take off any overlapping crust and gently pinch the sides together. And VIOLA! It’s a mother loving darn good pie crust! Let the pie crust chill for about 1o minutes so it can relax. This will help prevent shrinking in oven. This pie crust could make 3 pies or 2 thick pie crusts. I made 2 and use the other ball of dough for my checkered topping. Bake on 425 degrees for about 10 minutes or till slightly golden for partially baked crust, approximately 20 minutes or until crust is golden brown for a fully baked pie crust.