“Promises and pie-crust are made to be broken.” ~Jonathan Swift
I started using this pie crust recipe, so many years ago. Recently I found out that Ree Drummond, aka The Pioneer Woman uses the same exact recipe so you know it’s good and easy.
- 3 cups all-purpose flour
- 1/1/4 cups shortening, like Crisco
- Dash of salt
- 1 teaspoon white vinegar
- 1 whole egg, beaten
- 5 tablespoons of cold water
- Measure the flour, shortening and a dash of salt to a large bowl.
- One of several secrets to making great pie crust is to use a pastry blender to mix all the flour and salt with the shortening.
- There should be no loose white flour and all the shortening should be the size of small peas
- For the cold water, I always add an ice cube to a bowl and measure my water from this bowl.
- Use only the 5 tablespoons of water, no more, no less.
- Add 1 teaspoon of white vinegar and 1 beaten egg to the dough.
- Mix well with your hands.
- Flour your counter or pastry board. I have a marble board that I use.
- Start rolling out your pie dough, trying to keep it in a circle as you roll.
- It should be approximately ½-1 inch larger than your pie dish and approximately ⅛ inch thick.
- My pie dishes that I use are all 9 inches.
- If you find your dough is sticking to the board or counter, try flipping it over and add a bit more flour to the board.
- Don't forget to flour your rolling pin, also.
- There's several ways to transfer the dough to the pie dish, but first you need to carefully loosen the edges all around the rolled-out dough by using a table knife.
- Method 1: Carefully fold the dough into quarters and then lift it to the pie dish and carefully unfold it.
- Method 2: Roll it onto your rolling pin and transfer it to your pie dish by gently unrolling it.
- Method 3: use the wax paper to transfer it, if you used this method in rolling out your dough.
- After it's in your pie dish, I use a fluting method around my edges. As I’m using my left thumb and finger, I use a finger from my right hand at the same time to form this design.
Measure the flour, salt and shortening into a large bowl.
Use a pastry blender to blend all the dry ingredients with the shortening. This is a major key in making sure your crust turns out perfect. Keep blending until the shortening is the size of small peas.
For the cold water, I add an ice cube to a bowl of water. Measure out 5 Tablespoons of cold water and add to the dough. Don’t use any more or less than the 5 Tablespoons.
Add in the 1 teaspoon of white vinegar and 1 beaten egg. Then mix everything well with your hands.
Lightly flour your counter or board and moving the rolling pin around, try keeping the dough in a circle. It should be approximately 1/2 – 1 inch larger than your pie dish and 1/8 thick. If you find your dough is sticking to the counter or board, carefully flip it over, add a bit more flour and roll again. NOTE: TOO MUCH FLOUR OR EXCESSIVE ROLLING CAN MAKE YOUR PIE DOUGH LESS TENDER.
Carefully loosen the edges all around the rolled-out dough, using a table knife. Transfer the dough to the pie dish.
If you’re using a single crust, flute your edges now. If you’re adding a top crust, then flute the top and bottom together. You can also just use a table fork and press it down around the edges.
If you have extra dough leftover, you can either freeze it or make a cinnamon and sugar roll from it. To do the latter, roll it out until it’s about 1/8 thick. Spread cinnamon and sugar over the top and starting at the top or bottom, roll it up.
Moisten the edges with water and place it on a piece of foil and bake it when the pie goes into the oven.
Click here to see The Pioneer Woman’s recipe and directions.
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