Easy Foolproof Pie Crust

Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!

Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!

Growing up, I had always heard that pie crust was a bit of a gamble. Roll it out and handle it too much and your crust would turn out tough. I always wondered, how much is too much? With this foolproof pie crust, you can kiss your worries goodbye. Because of a secret ingredient, your crust will be perfect every time.

My mom had given me this recipe several years ago, and I absolutely love it. I have used it many times over the years and it has never let me down, and it’s super easy to make, too.

Using a pastry blender, combine the dry ingredients until they are crumbly. Add the remaining ingredients and mix well.

Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!

Roll out the crust and fold in half, and the fold in half again. Arrange the crust  in the pie pan so that the point is in the center.

Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!

Carefully unfold the crust.

Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!

Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!

There you have it, the perfectly flaky crust, even if you’ve had to roll it 50 times!

Yields 4 crusts

Easy Foolproof Pie Crust

Tired of overworked crust? No matter how much you knead, roll or handle it, this foolproof pie crust comes out flaky every time!

15 minPrep Time

15 minTotal Time

Save Recipe

Ingredients

  • 4 cups all purpose flour
  • 1 3/4 cups shortening
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 tablespoon white vinegar
  • 1 egg
  • 1/2 cup water

Instructions

  1. In a large bowl, use a pastry blender to combine flour, shortening, sugar and salt; set aside
  2. In a small bowl, combine vinegar, egg and water, mixing well
  3. Slowly add egg mixture into dry ingredients, mix well with a fork until well combined
  4. Separate into 4 equal pieces; wrap each piece in plastic wrap
  5. Refrigerate 15 minutes before rolling
  6. Bake according to the pie recipe you are using
  7. If a pre-baked crust is needed, simply poke with fork in several areas {along bottom and sides of crust} to prevent crust from bubbling as it bakes
  8. Bake at 350 degrees for about 20 minutes, or until slightly browned
  9. Raw dough may be stored in the fridge for up to 3 days or frozen up to 3 months
Recipe Type: Dessert

Notes

Makes enough dough for 2 double crust pies or 4 single crust pies

http://www.ilovemydisorganizedlife.com/easy-foolproof-pie-crust/

 

Use the crust with the following recipes:

  Pineapple Cream Pie | {i love} my disorganized life

 Three types of berries make this mini berry pot pie slightly tart, perfect for when you're craving a little sweet

Comments

  1. SUZANA says

    WHERE ARE THE INGRIDIENTS 🙂 ?

    • Rachel says

      You have to click ‘NEXT’ and it will take you to the rest of the post and the printable recipe.

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