Mom's Pie Crust
Pie crust recipe that is tender and flaky--the perfect crust for any pie.
15 min.prep time
2 pie crusts
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons cold water
1 egg, beaten
1 teaspoon apple cider vinegar or white vinegar
Combine flour and salt in large bowl; cut in butter and shortening until mixture resembles coarse crumbs.
Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F for 10 to 12 minutes or until lightly browned.
Nutrition Facts (1/8 of double crust)
Dietary Fiber: 0g
Recipe #11726©2001Land O'Lakes, Inc.