Foolproof Pastry ~ A Perfect Pie Crust
From our family, to yours, here is a treasured foolproof pastry from my grandmother Alice, which will make a perfectly flaky pie crust every time.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/4 cups vegetable shortening
- 1 egg
- 1 Tablespoon vinegar (the secret ingredient)
- 5 Tablespoons ice water
- Mix salt and flour. With pastry blender mix/cut shortening into flour until pieces are the size of small peas.
- Beat egg and add to water and vinegar.
- Drizzle water into flour a little at a time until combined.
- Divide dough into two and shape into rounds.
- Chill dough for at least 3 minutes, (I usually chill it for 10)
Also, she would take the time to crimp the edge so that it was pretty and neat. Using your thumbs and forefingers of both hands with the edge of the crust in the middle. Pinch crust with both hands and at the same time move your left hand away from you and your right hand toward yourself. Move over to a bit of unpinched pie crust edge and repeat until you have finished the entire edge. Don't worry, you will get the hang of it in no time.
A tip when transferring the top layer of the crust for a fruit pie is to fold the crust in half and onto a rolling pin from the counter. Then you can easily roll it onto your pie without tearing it.
We always used a pie bird to prevent spill over when I was a kid, which was such a fun thing. I loved looking through the oven window with the light on and seeing the juices bubbling around the bird.
I hope you enjoy this great recipe.