Ingredients for Best Ever Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup vegetable shortening (Crisco)
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon white vinegar
- Whole Milk
- 4 tablespoons ice water
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How to Make Best Ever Pie Crust
- Whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup vegetable shortening (Crisco) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg, 1 tablespoon white vinegar, and 4 tablespoons ice water.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
- On a lightly floured surface or between two sheets of parchment paper, roll out the dough to a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides.
- Trim the excess dough, leaving a 1-inch overhang. Crimp or flute the edges.
- Prick the bottom of the crust all over with a fork to prevent bubbling.
- Bake in a preheated 400°F (200°C) oven for 11-15 minutes, or until lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
10g
Fat
242g
Carbs
48g
