SYLVIA'S PERFECT PIE CRUST
I really love flaky pie crust, and it's always been a difficult quality for me to achieve, despite most people's claims that their recipe is THE flakiest pie crust in existence. This recipe, sent to me by my friend Sylvia, is absolutely, positively a keeper.
Provided by -Mary-
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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 then 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. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** 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 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 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 top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about 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.
Nutrition Facts : Calories 693, Fat 52.6, SaturatedFat 15.9, Cholesterol 31, Sodium 401.2, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 7.5
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Delver Jam
[email protected]I'm not a fan of this recipe. The pie crust was too dry and crumbly. I won't be making this again.
Ashley Rivera
[email protected]This pie crust recipe is amazing! It's so easy to make and it turns out perfect every time. I've made it for both sweet and savory pies, and it's always delicious.
ROSA LOPEZ
[email protected]This recipe was a nightmare. The dough was impossible to work with, and the pie crust turned out tough and dry. I will never be using this recipe again.
Hafsa Farooq
[email protected]This is a great recipe. The pie crust was flaky and delicious. I will definitely be using this recipe again.
KELVIN AGIMOGIM
[email protected]I've tried several pie crust recipes, and this one is by far the best. It's so easy to make, and it always turns out perfect. I highly recommend it!
Criselda Patungan
[email protected]This recipe is a fail. The dough was too wet and sticky, and it was impossible to roll out. I ended up having to buy a pre-made pie crust.
Purely Indoor Plants
[email protected]I've been making pies for years, and this is the first time I've ever had a pie crust turn out so well. It was so flaky and delicious, and it held together perfectly.
Saviour okon
[email protected]I'm not a baker, but I was able to make this pie crust without any problems. It was so easy to follow the instructions, and the dough turned out perfect.
Wendy Neely
[email protected]This is the best pie crust recipe I've ever tried! It's so flaky and buttery. I've made it several times now, and it's always perfect.
zeeshan hassan
[email protected]I was so excited to try this recipe, but it was a total disaster. The dough was too dry and crumbly, and it didn't hold together at all. I ended up throwing the whole thing out.
Mathias Namafente
[email protected]This pie crust recipe is a keeper! It's so easy to make and it turns out perfect every time. I've used it for both sweet and savory pies, and it's always delicious.