I have never been able to make a decent pie crust until I tried this recipe from Ree Drummond, The Pioneer Woman. When I saw her make this on her show, I immediately printed it and added to my collection. And, I am happy to report, when I tried the recipe it turned out wonderful. I would give her a big hug if I ever had the chance, because I cannot tell you how many pie crust I have thrown in the trash through the years. I have always kept store-bought pie crust in the freezer so I would always have a back up — now I keep these in the freezer. The only change I make, is I form 2 evenly balls of dough in lieu of 3 as instructed on her website.
Directions:
- 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 tbsps of cold water, 1 tbsp. of white vinegar and 1 tsp. of salt. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into 2 pieces. Form 2 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 1/2 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 15-20 minutes to chill.)
- 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 countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about 1/2 inch larger than your pie plate.
- Roll the dough around the rolling pin to lift up to pie plate. Press into the pie plate, fold under edges and crimp.
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