Pie (Pastry) Dough

I realized yesterday that I never shared the recipe for pie crusts! This is the recipe that my grandma used all the time for the hundreds of pies that she made. It is pretty easy to make. This dough can be used right away or frozen for a few weeks (or more?).

If you want very flakey crust, be sure that the wet ingredients are cold. Also, mix with your hands as little as possible. The heat from your hands does something to the dough and it won't be as flakey after baking.

Pie (Pastry) Dough (Printer-friendly PDF Version)

4 C flour

1 T sugar

2 t salt

1 3/4 C shortening

1/2 C water

1 T vinegar

1 egg

In a bowl, stir together the flour, sugar, and salt.

Add the shortening and cut it into the dry ingredients. Cut it in with either a fork or a pastry blender if you have one. (Here is a link if you don't know what one is!) Once well combined, you will have a bunch of crumbles.

In a measuring cup, lightly beat together the water, vinegar, and egg.

Pour the wet ingredients into the dry crumbles. Mix in with the fork (or pastry blender) as much as you can. I had to finish the mixing by hand. I did this by folding the dough onto itself until it seemed combined completely.

The baking of this dough typically follows the directions of the recipe you are using it in.

Suggestion for leftovers: Roll out the dough to 1/8 to 1/4 inch thickness. Place on a baking sheet. Lightly butter the top and sprinkle with cinnamon and sugar. Bake this at 350 until lightly browned. Cool and enjoy!