Ingredients for Peggy's Foolproof Pie Crust
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How to Make Peggy's Foolproof Pie Crust
- Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold vegetable shortening and ½ cup cold lard using a pastry blender or your fingertips until the mixture resembles small peas.
- In a separate small bowl, whisk together 1 large egg, 6 tablespoons ice water, and 1 tablespoon white vinegar.
- Gradually add the wet ingredients to the flour mixture, gently mixing with a fork until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form into two equal balls.
- Flatten each ball into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out each disc of dough to your desired thickness. (For a double crust pie, you'll use both discs. For a single crust, use one disc and save the other for another time.)
- Carefully transfer the dough to your pie plate. Trim and crimp the edges as desired.
- Bake according to your pie recipe instructions. (Pre-baking a crust is often recommended for pies with wet fillings.)
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
42g
Carbs
9g
