Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, perfect pie crust. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Perfect Pie Crust is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Perfect Pie Crust is something that I have loved my whole life.

Find Deals on Gluten Free Pie Crust in Baking Supplies on Amazon. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. How to Make Flaky, Buttery Pie Crust.

To get started with this recipe, we have to first prepare a few ingredients. You can cook perfect pie crust using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Perfect Pie Crust:

1. Take 1 1/2 cup Crisco (vegetable Shortening)
2. Prepare 3 cup All-purpose Flour
3. Take 1 Whole Egg
4. Make ready 5 tbsp Cold Water
5. Take 1 tbsp White Vinegar
6. Get 1 tsp Salt

The BEST tender, flakey and buttery pie crust recipe. Thanks to the tutoring of my mom, I've been making homemade pies and pie crusts from a very young age. Be the first to review this recipe. Recipe by -Mary-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.

Steps to make Perfect Pie Crust:

1. 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.
2. 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.)
3. 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 counter top 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.
4. 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.

This recipe, sent to me by my friend Sylvia, is absolutely, positively a. Fill or bake shell according to recipe directions. For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. No matter how many delicious fillings you prepare, if you haven't got the pie crust right, it just won't be quite the same. Pie crust is the backbone of classics like apple pie, pumpkin pie, pecan pie, cream pie, pot pie, and many, many more.

So that’s going to wrap this up with this exceptional food perfect pie crust recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!