Perfectly Flaky Pie Crust by Lyssa Jackson - Musely
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Perfectly Flaky Pie Crust

posted in Food & Drink > Recipes
10/26/2013
  • Ingredients:
    1-1/2 cup Crisco (vegetable Shortening)
    3 cups All-purpose Flour
    1 whole Egg
    5 Tablespoons Cold Water
    1 Tablespoon White Vinegar
    1 teaspoon Salt

  • Add 3 cups flour to bowl
    Add 3 cups flour to bowl
  • Add Crisco. For this recipe, you cannot use butter. This may be the only time I ever say this, but you may not substitute butter!
    Add Crisco. For this recipe, you cannot use butter. This may be the only time I ever say this, but you may not substitute butter!
  • Use a pastry cutter to cut the Crisco into the flour. You could use two knives, or a fork, but I'm not sure you could get the same effect
    Use a pastry cutter to cut the Crisco into the flour. You could use two knives, or a fork, but I'm not sure you could get the same effect
  • After 3-5 minutes, the mix should look like this. Basically no large pieces.
    After 3-5 minutes, the mix should look like this. Basically no large pieces.
  • Take an egg...
    Take an egg...
  • And beat it with a fork...add to mix
    And beat it with a fork...add to mix
  • Add cold water (doesn't have to be freezing. Just cool tap water)
    Add cold water (doesn't have to be freezing. Just cool tap water)
  • Add vinegar to mix (I use generic vinegar. Don't poke fun, it works the same)
    Add vinegar to mix (I use generic vinegar. Don't poke fun, it works the same)
  • Add salt to mix
    Add salt to mix
  • After all of the items are added, mix gently. Don't go crazy, just make sure you incorporate the ingredients.
    After all of the items are added, mix gently. Don't go crazy, just make sure you incorporate the ingredients.
  • Stick your hand into the bowl and grab enough for one crust (depending on how thick you want it). This recipe makes 3-4 crusts.
    Stick your hand into the bowl and grab enough for one crust (depending on how thick you want it). This recipe makes 3-4 crusts.
  • Roll into ball and put each ball into a ziploc
    Roll into ball and put each ball into a ziploc
  • GENTLY press the roller against the ball to make rolling easier later
    GENTLY press the roller against the ball to make rolling easier later
  • Stick in the freezer for about 15 minutes to 3 months and you're good to go!
    Stick in the freezer for about 15 minutes to 3 months and you're good to go!
  • Press crust into pan as you usually would and pinch edges. If you don't want to freeze the crust, you don't have to, but it's flakier if you let it set for at least 15 minutes

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