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Sylvia's Perfect Pie Crust Recipe

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This recipe for Sylvia's Perfect Pie Crust is from The Benton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cup Crisco (vegetable shortening)
3 cups all-purpose flour
1 whole egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon salt

Directions:
Directions:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and pour it into the flour/shortening mixture. Add 5 tablespoons of cold water,1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (if you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over the top of the dough if it's a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 1/2 inch larger than your pie pan.

 

 

 

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