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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Rachel's Perfect Pie Crust Recipe

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This recipe for Rachel's Perfect Pie Crust is from The Matson 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:  
1½ cup Crisco
3 cups all purpose flour
1 egg
5 tbsp cold water
1 tbsp white vinegar
1 tsp salt
Directions:
Directions:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3-4 minutes until it resembles a coarse meal. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Add water, vinegar and 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 ball into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ 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 the dough immediately it's still a good idea to put it in the freezer for about 15-20 minutes to chill.

When you are ready to use the dough to make a crust, remove from the freezer and allow it 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 is a bit too moist. Roll the dough ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Number Of Servings:
Number Of Servings:
3 crusts

 

 

 

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