Easy Pie Crust

           This pie crust recipe is very easy to make and has a tender texture with a bit of flakiness. It is a little soft for things like lattice work and may not be the prettiest crust but the flavor is awesome and it is a practically fail proof recipe that can be worked more than others.  

Easy pie crust

Denise’s favorite easy tender and flakey no fail Pie Crust

 

3 1/3  cups flour

3⁄4 teaspoon salt (can use 1 teaspoon)

1 tablespoon sugar (optional for sweet pies)

1 cup shortening , transfat-free butter flavor is best  (refrigerated first) cut into small pieces  *

½ cup cold butter cut into bits

1 tablespoon vinegar ( I think this really helps it stay tender but you may omit)

3-5 tablespoons very cold water ( start with 3 and add more slowly up to 5 if needed)

1 egg

*You may use all shortening Or try ¾ c shortening and ¾ c butter or 1 cup butter and ½ cup shortening. 

1. In a bowl, mix together flour salt and sugar (You may use a food processor as well)
2. With a pastry blender, cut in cold shortening until the size of peas. Next if using cut in bits of cold butter.( Food processor whirl for a few seconds at a time till it looks like course sand)
3. In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
4. (Food processor- while processing, add egg with 3 tablespoons of cold water and vinegar into the hole . If it starts to get clumpy you may have enough water. If still not holding together, add one more TBSP of water but it probably won’t need it, Food processing uses less water)
5. Add the water/egg mixture gradually to the flour mixture.
6. Shape into two balls of dough. Wrap in plastic wrap and place in airtight container or in a Ziploc bag.
7. Refrigerate 1 or more hours. It can stay in the refrigerator for several days. You may also freeze for 3 months .
8. When ready  lightly flour a silicon sheet or large cutting board or counter. Roll your pin in flour. I like to place the crust on floured mat then put the plastic I wrapped it in over the top so the rolling pin will not stick. You don’t want to add too much flour!
9. After rolling out dough, cut into slightly bigger than the pie pan. Cut it off extra on edges. I use a silcon mat and just invert the crust onto the pie pan. Cut edges and piece together where you need a bit more to reach the sides. This pie crust will allow you to pat it in or even re roll some- very forgiving crust! 

Use for full recipe for large double crust pie crusts. Use two balls for a double crust pie.  Or recipe makes enough two top only or bottom only 9” crusts.