Happy Pi Day (Recipe: Pie Crust)

I love trying a new recipe. I really do. Just recently I printed 4 different recipes for chocolate chip cookies. I plan on baking them all and see which one my family likes best. But there are some recipes that I just won’t mess with.

Take for instance my grandma’s flaky pie crust recipe. Old fashioned, made with shortning, nice and flaky…oh yes. This recipe even calls for a splash of vinegar (don’t worry! you won’t taste it!) which helps make the crust even more flaky!

I realized that I didn’t have a picture of the final crust. I’ll post one as soon as my pie is done! Also, this is a recipe that was passed down from my grandma…I have no idea where the original recipe comes from! If you happen to know, please let me know so I can give credit.

Flaky Pie Crust

2015-01-02 20:14:11

Yields: 1 double pie crust (or 1 single with lots of yummy scraps!)

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Ingredients

1. 2 cups flour
2. 3/4 cup shortening
3. 1/2 T vinegar
4. 1/2 T sugar
5. 1 egg, beaten
6. 1/4 cup cold water
7. 3/4 tsp salt

Instructions

1. With a pastry blender (or in a food processor...which is a ton easier!), cut in shortening with dry ingredients until it resembles coarse crumbs.
2. Mix egg, vinegar and water then add to dry ingredients. Mix until just combined. Don’t over mix as you want a flaky crust.
3. Form into 2 balls. Wrap in plastic wrap and chill at least 30 minutes.
4. Follow your pie recipe for cooking times!

Helpful Hints

1. You can easily double this recipe. Store an extra pie crust in the freezer and thaw in the fridge before using.
2. This recipe technically makes a double crust. When making a single crust pie I usually like a little thicker of a crust so I will use 1 whole recipe to make the crust. There are a lot of scraps when you do it this way. Roll those scraps out, cut into strips and sprinkle with cinnamon sugar. Bake at 350 degrees for 8-10 minutes or until golden brown.
3. To blind bake this pie crust: After putting crust in your pie plate, line the unbaked crust with parchment paper and fill with dried beans. I like to chill my crust while my oven is preheating, 10-15 minutes or so, as I find the colder the dough, the flakier the finished product. Bake according to your recipe that calls for a blind baked pie crust.

By From the Family of: Grandma C.

From The Family https://www.fromthefamilywithlove.com/

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