Up until recently I had never made a pie crust before but when I came across The Pioneer’s Woman’s Flaky Pie Crust recipe I knew I HAD to try it, and try it I did. The first time I made it was back in April the pie crust came out great but the transfer from the pie crust to the pie plate was a JOKE! Luckily the pie crust was still delicious so I thought I would share it with you!
You start off simply enough with 3 cups of all purpose flour:
Next you want to add 1-1/2 Cup Vegetable Shortening
Then using a pastry blender start combing the shortening and flour
When you’re done it should look like this
Whisk and egg and add the egg to the flour shortening mixture:
Then add 5 Tablespoons of cold water
And 1 Tablespoon of white vinegar
Then add 1 tsp of salt
Using a wooden spoon combine the ingredients
Then separate the dough into three equal size balls
Next you want to put each of the balls into it’s own separate freezer bag and flatten it out a little
Lay the flattened dough on top of each other on a flat surface in the freezer. Freeze for at least 25 minutes before using!
Come back tomorrow for how to easily transfer your crust to your pie plate and then for an amazing Pumpkin Pie recipe!
- Combine 3 cups all purpose flour with 1-1/2 cup vegetable shortening with a pastry blender.
- Whisk 1 large egg and add it to the flour/shortening mix. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt.
- Stir until all ingredients are combined.
- On a floured surface take your dough and split it into three large balls. Place each ball into its own freezer bag and flatten it out. Freeze for at least 25 minutes before using!