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Never Fail Pie Crust
This recipe freezes well. Make pie shells in bulk in aluminum pie plates and place in ziplock bags into freezer – ready for berry picking season!
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Prep Time
15
minutes
mins
Chill Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
2
pie shells or one pie with top.
Ingredients
3
cups
flour
1 1/3
cups
Crisco
1
egg beaten
1
tsp
vinegar
5
tbsp
ice water
1
tsp
salt
Instructions
Cut Crisco into flour with pastry blender or fork until size of peas.
Mix together: 1 egg beaten, 1 tsp vinegar, 5 tbsp ice water, 1 tsp salt
Pour egg mixture over Crisco/flour mixture and mix with fork.
Shape into ball. Divide in half and place on floured surface.
Flour top of pastry, rolling pin and roll out.
Transfer to pie plate.
Place prepared crust in freezer or fridge prior to baking.
Notes
For cream pies etc. that call for baked pie shell. Place pie shell in 450º oven and bake for 10 minutes.