This is my recipe for pie crusts. I’ve used this recipe for most of my 55+ years of marriage and it hasn’t let me down yet. But there were times when I turned to Pillsbury prepared pie dough and with NO GUILT! The whole idea is to make a yummy pie to bless your family and friends.
The edges of your crusts don’t need to look perfect – or they might not look home-baked. The torn places are no problem – just press the dough together and patch with pinches of dough where needed. I do brush the edges with an egg wash before baking (1 egg, beaten with 1 tablespoon water) … it gives the crust a beautiful shine.
Yield: 5 pie shells (8, 9, or 10-inch)
4 cups flour
1 tablespoon sugar (optional)
1 1/2 teaspoons salt
1 1/2 cups Crisco (or half Crisco and half butter or all butter)
1/2 cup water
1 tablespoon white vinegar
Egg Wash: 1 egg, beaten with 1 tablespoon water
- Stir together flour, sugar, and salt. Add Crisco and use a pastry blender or fork to cut it into the flour until the mixture looks mealy. The pieces of Crisco should be pea-sized or so.
- Beat together water, vinegar, and egg. Add to the flour mixture and stir in with a fork or spatula until it holds together in a ball. You might need to add a few extra drops of water, but not usually.
- Form dough into a large, round disk and cut into 5 equal wedges. Use immediately or wrap and freeze for later.