Never-Fail Pie Crust
-from Andrea Hackman
I've always made my own pie crusts, using a never-fail
recipe that includes an egg and some vinegar, and I keep it drier than most recipes call for with the result that
though the dough is very fragile and care has to be taken to keep it from falling apart while rolling it out, in
the end the crust is so flaky and delicate that guests practically bow down as they ask for the recipe, lol.
Shortning such as Crisco, or even better lard(!)
is imperative for this, though ice-cold butter will work in a pinch. Just this one time you have
permission to use them, and you will quickly learn that nothing on the planet makes a flakier, tastier pie crust
But store-bought crusts sure save a lot of time
and the pie still tastes just as good, so don't worry about it if you'd rather go the commercial route.
- 1 1/2 Cup Crisco or lard.
- 3 Cups all-purpose flour
- 1 tsp. salt
- 1 large egg, lightly beaten
- 5 to 7 Tbsp. ice-cold water
- 1 Tbsp. white vinegar
Mix water, egg yolk and vinegar with a fork until
Put flour in a medium-size bowl and cut in shortning
or lard using a pastry blender or two knives until mixture resembles coarse crumbs.
Cut in water mixture with a fork (a little at a
time) until crumbs clump together to form a soft dough. Handling the dough very gently, form it into a ball, divide
in half, flatten each half slightly and wrap in plastic wrap. Refrigerate at least 30 minutes or until dough is
firm enough to roll out.
On a lightly floured surface, roll out half the
dough with a lightly floured rolling pin to a 12"circle. Remember to treat
it with a very light hand. Place in pie plate, fill with your favorite filling, roll out remaining dough and cover
filling. Crimp edges, prick the top with a fork, brush with reserved egg white and sprinkle with sugar and cinammon