Aurora's Pie Crust Recipe

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Aurora's Pie Crust

Aurora McBee

By
@aurora

My mother won awards for her pie crust. She was also published in a cooking magazine. I could never duplicate it and so I always bought pre-made crusts. I finally experimented enough to find a recipe that works for me! And if I can make pie crust, anyone can!


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Serves:

1 two-crust pie

Prep:

20 Min

Method:

Bake

Ingredients

2 c
flour
1 tsp
salt
2/3 c
crisco-chilled
1
egg-beaten
3-5 Tbsp
ice water
2 Tbsp
vinegar

Directions Step-By-Step

1
In a large mixing bowl mix together flour and salt.
2
Cut the chilled Crisco into the flour. Be careful not to overwork it.
3
Mix together beaten egg, 2 tablespoons of the ice water, and vinegar.
4
Pour water, egg, vinegar mixture directly into the center of the flour, Crisco mixture. Fold the flour into the center from the outside. Add additional water, if necessary, a little at a time. Stop folding when your crust starts to form a ball.
5
Divide the crust into two portions and form into disks. Wrap each disk in plastic wrap and chill in the freezer.
6
When the crust is cold roll out each disk on a well-floured surface. Roll your crust around your rolling pin and unroll into your pie plate.
7
Roll or pinch the crust to your liking. Bake as suitable for your filling.
8
***Lard may be used in place of the Crisco, but don't use butter.

***If you need to blind bake the bottom crust for a fruit or custard pie, use whatever dry beans or rice you have around the house. Just pour them into a little aluminum foil on top of your crust. Then save them for next time.

***I have found it works well to brush egg white or corn syrup on the bottom crust before baking so your bottom crust doesn't get so soggy.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American