How to make a great Flaky Pie Crust from scratch

This has been my trusted pie crust recipe for many years. It can be used for a fruit pie, pudding or custard pie, or even a meat pie. And best of all this recipe makes enough for 3 double crust pies. (Or 6 single crust, of course.) It freezes very well. If you only want to bake one pie, divide the rest of the dough into balls, wrap them in plastic wrap and put them in your freezer for a later use.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 5 c. flour
• extra flour for rolling out
• 1 tsp. salt
• 2 1/2 c. all-vegetable shortening
• 1 egg
• 2 tsp. cider vinegar
• cooking utensils
• rolling pin
• bowl for mixing

1. This pie crust is always flaky. I have gotten many compliments on my pies and you will too with this easy recipe.

2. In a large bowl, stir together the flour and the salt. Then cut in your shortening. ou can do this with a pastry cutter or with two butter knives in a scissors motion. Cut the shortening in until your mixture resembles small peas.

3. In a 1 cup measure, put your egg and add the cider vinegar. Stir this up with a fork and now add icey cold water to reach the 1 cup mark. Stir it with your fork and add this to your flour mixture.

4. Stir this all together. I find that a fork works best here. Stir it till it all comes together in a ball and you have your pie crusts. Divide the ball into 6 smaller balls and roll out individually. Follow the baking directions for the particular pie you are making.

Tips & Warnings

• if you like a thicker crust, divide the large ball into only 4 smaller balls.
• when making a 2 crust fruit pie, I like to sprinkle sugar over the top crust for extra sweetness.

[cwengre]

on 4/5/2009 Great tips on making pie crust.