Easiest Way to Prepare Any-night-of-the-week Perfect Pie Crust

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, perfect pie crust. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Perfect Pie Crust is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Perfect Pie Crust is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have perfect pie crust using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Perfect Pie Crust:

1. Make ready 1 1/2 cup Crisco (vegetable Shortening)
2. Prepare 3 cup All-purpose Flour
3. Make ready 1 Whole Egg
4. Make ready 5 tbsp Cold Water
5. Make ready 1 tbsp White Vinegar
6. Get 1 tsp Salt

Steps to make Perfect Pie Crust:

1. 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 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
2. Separate the dough into thirds. Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half. Form 3 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 ½ 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 to 20 minutes to chill.)
3. 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 counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
4. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

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