My great Grandma, Pearl, was the best cook and baker. She taught my mom, my cousin Laura and many others how to bake and cook. This pie crust is so flaky, delicious and easy to make that you will never use another pie crust recipe again. I am 100% against using pre-made pie crust. I have had my lazy moments and tried store bought or pre-made pie crust and to me it just dulls down the pie. So, when I make pie crust I bake several batches as once and then freeze the rest so that when I am having my lazy moments or want to make a pie I have crust on the ready!
My grandma’s recipes that we have are in her hand writing (barely legible) and fun to read. She was so cute she used some different techniques. In her pie crust recipe, she would just add the ingredients into a bowl with a lid and shake the hell out of it. I don’t know if she just didn’t like stirring or if this was just more feasible for her but I thinks too cute and makes me giggle a little anytime I pop out one of her recipes.
Inside the Wire:
Pie Crust:
-In a large bowl add the flour and salt and combine.
-Cut the shortening into small chunks and cut with a pastry cutter until the shortening is the size of small peas.
-Beat the egg, water and vinegar together is a separate bowl. Stir into flour/shortening mixture with a fork until dough forms.
-Divide into 2 disks and wrap in plastic wrap and refrigerate for at least 30 minutes to an hour before baking. This will solidify the fat and prevent your crust from shrinking. For the second disk if you are only using 1 pie crust you can freeze it for a later date.
-Roll out the dough onto a floured surface into a large circle. For easy transfer fold dough in half and then in half again and then place it in the middle of the pie pan and unfold to avoid tearing.
-Crimp edges. Poke with a fork to prevent bubbling.
-Bake for 15-20 minutes or until golden brown.
Grandma Pearl’s Pie Crust
Credit:
Ingredients
-3 cups All-Purpose Flour
-1 cup Shortening, cold
-1/2 teaspoon Salt
-1 large Egg, beaten
-5 Tablespoon, ice cold Water
-1 teaspoon Vinegar
Directions
Pie Crust:
- In a large bowl add the flour and salt and combine.
- Cut the shortening into small chunks and cut with a pastry cutter until the shortening is the size of small peas.
- Beat the egg, water and vinegar together is a separate bowl. Stir into flour/shortening mixture with a fork until dough forms.
- Divide into 2 disks and wrap in plastic wrap and refrigerate for at least 30 minutes to an hour before baking.
- For the second disk if you are only using 1 pie crust you can freeze it for a later date.
Pre-baking Pie Crust:
- Preheat oven to 375 degrees
- Roll out the dough onto a floured surface into a large circle.
- For easy transfer fold dough in half and then in half again and then place it in the middle of the pie pan and unfold to avoid tearing.
- Poke with a fork to prevent bubbling.
- Bake for 15-20 minutes or until golden brown.
Hard Corps Baker 