Wednesday, July 3, 2013

Favorite Pie Crust

This is my go to recipe for pie crust.  This crust is flaky and light and works fabulously for fruit and cream pies to pumpkin pie.  The dough does shrink in a bit when baking so factor that in, but this is a truly wonderful and forgiving pie crust recipe I got from my Mother-in-Law.  Thank you Sue!!! This one is a keeper :)

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Favorite Pie Crust

2 cup flour
1 cup shortening
1 tsp kosher salt
1 beaten egg
3 Tbsp ice water
1 Tbsp lemon juice

In a mixing bowl mix flour and salt together.  

With a pastry blender cut the shortening into the flour mixture.  

Add the beaten egg, water, and lemon juice.  Mix until all the ingredients are evenly incorporated.  (You can refrigerate the dough at this point for an hour, I usually skip this step because this dough is really forgiving and easy to work with.  I chill with other pie dough recipes). Divide the dough into two equal balls.

  Generously flour your work surface and roll thin.  

Drape the dough over your pie pan and shape the edge as desired.  

Prick the bottom and sides with a fork.  

When you are ready to bake, place the pie shell into a 400 F preheated oven and bake for 10-15 minutes until the shell is puffed and the edges are lightly starting to brown.

Makes 2 9" pie shells

If not using all of the dough, form into a ball, cover with 2 layers of plastic wrap and refrigerate up to 2 days or freeze.  Thaw before use.

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