Perfect Pie Crust

This is my go to pie crust. Recipe

1-1/2 cup Crisco (vegetable Shortening)
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3 cups All-purpose Flour
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1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
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In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
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for about 3 or 4 minutes until it resembles a coarse meal.
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In a small bowl, beat an egg with a fork
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and then pour it into the flour/shortening mixture.
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Add 5 tablespoons of cold water,
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1 tablespoon of white vinegar and 1 teaspoon of salt.
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Stir together gently until all of the ingredients are incorporated.
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Separate the dough into thirds.
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Form 3 evenly sized balls of dough
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and place each dough into a large Ziploc bag.
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Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
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to make rolling easier later.
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Seal the bags and place them in the freezer until you need them.
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(If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

On a floured surface
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roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
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Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
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Recipe

  • 1-1/2 cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt
  • In a large bowl, with a pastry cutter, gradually work the Crisco into the flour
  • for about 3 or 4 minutes until it resembles a coarse meal.
  • In a small bowl, beat an egg with a fork
  • and then pour it into the flour/shortening mixture.
  • Add 5 tablespoons of cold water,
  • 1 tablespoon of white vinegar and 1 teaspoon of salt.
  • Stir together gently until all of the ingredients are incorporated.
  • Separate the dough into thirds.
  • Form 3 evenly sized balls of dough
  • and place each dough into a large Ziploc bag.
  • Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick)
  • to make rolling easier later.
  • Seal the bags and place them in the freezer until you need them.
  • (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
  • When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
  • On a floured surface
  • roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
  • I roll the dough onto the rolling pin loosely and lift the dough carefully from the surface of the counter and roll into the pie pan.
  • Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
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