Perfect Pie Crust

Perfect Pie Crust

 

• 2 cups flour
• ½ teaspoon salt
• 1 tablespoon sugar
• ¾ cup vegetable shortening
• 1 large egg , lightly beaten
• 1 teaspoon vinegar
• 3-4 tablespoons cold water
• Combine flour, salt and sugar. Evenly cut shortening into flour mixture. Combine egg and vinegar to flour mixture. Add water one tablespoon at a time until dough is moist enough to for a ball. 
• Shape dough into 2 balls. Flatten 1 ball to 1/2 inch thickness, rounding and smoothing edges. On lightly floured surface roll into 11-inch circle. Fold pastry in half and place in 9" pie plate. Unfold gently and press in bottom and up sides of plate. Roll out remaining pastry; set aside.
• FOR FILLED ONE-CRUST PIE: Fill and bake as directed in recipe. Perfect pie crust can be frozen up to one month.
• FOR BAKED PIE SHELL-UNFILLED:: Prick bottom and sides of pastry generously with fork. Bake at 450 for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.
• Servings/Yield: 9-inch double crust pie shell
• Source
  

  The Pampered Chef
  Prep Times
  
  Categories
  

  • Ⓒ Pies