My mom grew up making pies. She lived next door to her Aunt Sally, who actually ran a commercial bakery out of her home. My mom is a woman who knows how to make a pie. And, in my opinion, her pie crusts are the best ever. Here is her Never Fail Pie Crust recipe, step-by-step.
Never Fail Pie Crust
- 4 cups all-purpose flour
- 2 cups Crisco shortening
- 1 tsp. salt
- 1/2 cup ice cold water
- 1 egg
- 1 tsp. distilled white vinegar
- 1 tsp. sugar
- In a large bowl, combine the flour, salt, and Crisco.
- Using a fork or a pastry cutter, blend until the mixture forms grains the size of large peas.
- In a small separate bowl, combine the egg, water, vinegar and sugar. Mix well.
- Pour the egg mixture into the flour mixture and blend just until the dough is combined.
- Using your hands gently knead the dough three or four times.
- Divide the dough into four equal pieces.
- Place each piece in a plastic bag and flatten into a patty
- Refrigerate the dough for at least one hour before rolling out.
- When you are ready to roll out the dough, place a patty on a board, generously sprinkled with flour and roll out to the desired size.
- NOTE: Dough can be frozen for up to two months. Thaw in the refrigerator before use.