Pie Crust
The Best Pie Crust
When I lived in Columbia Falls, MT, I met Shelley. She was so much fun and shared my passion for cooking and entertaining. This is a recipe that she gave me for pie crust and it has been my 'go to' ver since, (over 30 years ago!). The egg and vinegar make all the difference.
Equipment
- Food processor
Ingredients
- 3 cups All-purpose flour
- 1 tsp salt
- 1 1/4 cup shortening
- 1 egg beated
- 2 tbsp white vinegar
- 3 1/2 tbsp cold water
Instructions
- In the bowl of a food processor, mix flour and salt.
- Add shortening and pulse quickly, several (7-10) times
- Blend together egg, vinegar, and cold water and sprinkle over top of the flour/shortening mixture. Pulse rapidly until it just comes together.
- Remove from work bowl, form two disks, wrap in plastic wrap and refrigerate for at least an hour before rolling out.