Basic Pie Pastry
This is a small pie crust recipe perfect for one double crust pie. Tender and flaky.
Equipment
- 1 mixing bowl
Ingredients
- 3 cups all purpose flour plus more for rolling out
- 1 cup shortening or lard (cold)
- 1 tsp salt
- 1 lg egg
- 1 Tbsp vinegar
- 5 Tbsp ice cold water
Instructions
- In a medium mixing bowl combine the flour, salt and stir to combine.
- Add in the lard or shortening in pieces then cut into the flour and salt mixture with a pastry cutter (or 2 knives) until the lard is the size of small peas.
- In a small bowl or measuring cup add the egg and vinegar and stir until well combined then add the 5 Tbsp ice cold water and stir.
- Slowly add the egg mixture to the flour and lard/shortening mixture stirring with a fork until it comes together into a ball (kneading as necessary), then transfer to a floured surface and continue kneading until it comes together into a smooth ball. Divide into 2 and flatten each piece into a disc then wrap in plastic wrap and refrigerate for 20 minutes (or more).
- When ready to use, remove from refrigerator and roll out into a 12" circle (or larger for a deep dish pie) and place in your pie pan, ready to fill and bake. For pies bake as per your recipe, for pie shells bake docked shell at 450℉ for 10-12 min until lightly brown. Alternatively you can line your pie shell with parchment paper and pie weights to blind bake the crust for future use.