Recipe

My Perfect Piecrust Recipe

Add Step-by-Step Photos	Annastasia / All my dishes 2 years, 2 months ago I find most crust recipes don't give me the "guaranteed" flakiness I look for. Granted I'm not the best pastry "chef" on the planet but this recipe hasn't failed me yet in the "flaky" department! Prep:30m Cook:15m Servings:4	Annastasia
	flaky

Does this look good? Yeah! / Nope

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Ingredients

4 C. unbleached white flour

1 Tablespoon white sugar

2 teaspoons salt

1/2 C. cold water

1 3/4 C. vegetable shortening

1 Tablespoon white or apple cider vinegar

1 large egg

Directions

In a large bowl mix the flour, sugar, and salt.

Add shortening and blend with a fork until crumbly or until pea-sized lumps form.

In a small bowl beat together the water, vinegar, and egg.

Add this to the flour mixture and stir until moistened.

Divide the dough into 4 or 5 balls.

Flatten these into circles and wrap each one in plastic wrap.

Chill for a minimum of 45 minutes in the fridge.

The dough can be stored up to 3 days in the fridge or kept in the freezer until needed...preferably no longer than 3 months.

Bake as needed for 2 pies with double-crusts, or, 4 to 5 one-crust pies.

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Comments

henrie 2 years, 2 months ago said:
Sounds good, think that's the way my sister use to sometime make hers. Nice post!

gingerlea 2 years, 2 months ago said:
I started using unbleached flour a while ago and think it is the best. I will save this pie crust recipe. Thank you. Also, this would really work for a home made chicken pot pie.

pizzaman 11 months, 3 weeks ago said:
Thanks for this working on a meat pie, worth a try, I am no pastry cook.

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