Ingredients for Perfect Pie Crust
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How to Make Perfect Pie Crust
- Whisk together 3 cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup shortening (or lard) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate cup, lightly beat 1 large egg and 1 tablespoon white vinegar.
- Add enough ice water (approximately ½ cup) to the egg mixture to reach the 1-cup mark.
- Gradually add the ice water mixture to the flour mixture, mixing gently until the dough just comes together. Do not overmix.
- Gather the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
- On a lightly floured surface, roll out the dough to your desired thickness. For six thin crusts, roll very thinly. For fewer thicker crusts, roll to a thicker consistency.
- Carefully transfer the dough to your pie plate(s).
- Bake the empty pie crust(s) at 450°F (232°C) for 5-10 minutes, or until lightly golden. This prevents a soggy bottom.
- Remove from oven and let cool slightly before adding your favorite pie filling.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
12g
Carbs
3g
