The perfect pie crust seems to be one of the harder things to make in the kitchen. Contrary to the title, mine are not perfect but I do feel like they come close to being great. I bet I’ve tried a gazillion pie crust recipes over the years and this one comes out just the way I like it and makes at least 4 which works out perfect if you’re making double crust pies. Mine has more of a darker yellow to it because I use fresh eggs to bake with.
What I truly enjoyed this time around, was using my grandmother’s pie plate. I’m sure many of you will remember the pattern; the Corning Ware with blue cornflowers. As great as the new stuff is, the old is what I love and what makes cooking so much fun to me. Doesn’t using things passed down make everything better, even taste better? She made a really great pecan pie, my grandmother that is. What I’d give for a few moments of conversation with her, while indulging in a piece of her pie…………
- 4 cups flour
- 1½ cups Crisco shortening
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 beaten egg
- ½ cup ice water
- 1 Tbsp. vinegar
- Mix flour, salt, sugar, and shortening with pastry blender until crumbly.
- Add liquid ingredients just until blended.
- Roll out to fit pie plate.
- Makes 4-5 single crusts.
Refrigerate all ingredients, even the flour, prior to making the recipe.
You can use half lard, and half shortening for an even flakier crust.
Handle as little as possible with your hands.