Perfect Pie Crust

30 mins

48 servings

5.0/5 (5 reviews)

This is my Mother-in-law's recipe and it is amazing. A delicious, flaky crust. The yield is for 3 pie shells. You can freeze the pie dough in balls or rolled out and placed in pie tins.UPDATE April 2011 - I am changing the yield to 6 pie shells instead of 3, since this is what you can get if you roll them thin and have no top/lid on the pie. If you want your crust thicker then you would get less yield

Ingredients

Instructions

Mix together flour and salt; cut in the shortening.
Add lightly beaten egg and vinegar to a 1 cup measure; fill to 1 cup mark with cold water.
Gradually add liquid to flour mixture.
Gather up into dough.
Roll out.
Bake at 450 degrees Fahrenheit for 5 to 10 minutes before adding filling of your choice.

Prep: 20 mins

Cook: 10 mins

Total: 30 mins

Dessert

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Amount Per Serving
Calories 137.2
% Daily Value*
Total Fat 9.7g	15%
Cholesterol 3.9mg	1%
Total Carbohydrate 10.9g	4%
	Dietary Fiber 0.4g	1%
	Sugars 0.0g
Protein 1.6g

Amount Per Serving

Calories 137.2

% Daily Value*

Total Fat 9.7g

15%

Cholesterol 3.9mg

Total Carbohydrate 10.9g

Dietary Fiber 0.4g

Sugars 0.0g

Protein 1.6g