SUPER GOOD PIE CRUST
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- 1 tsp
- 5 Tbsp
- ice cold water
- 3 c
- all purpose flour
- 1 1/4 c
- crisco (i like butter flavored the best)
- 1 tsp
1Mix (shake) egg, vinegar and water in a tupperware shaker container (or jar with lid) and place in freezer while mixing the crust.
2In a bowl with a tightly fitting lid (Tupperware or other), cut together flour, crisco and salt just until the mixture is crumbly, about the size of small peas. (I like using a pastry cutter because it is easy and does a perfect best job.)
32. Pour liquid ingredients evenly over the flour mixture in the bowl. Place lid tightly on the bowl and shake until the ingredients hold together. It doesn’t take much to hold it together. It will be very moist. The secret of good flaky crust is to not over-mix it.
4Divide into three balls (without mixing it anymore) and roll each ball out to your pie pan size.
Use a rolling pin cover and a pastry cloth to roll out the crust. Keep them well floured and you won’t have any problems with sticking.
Before baking, brush the crust with beaten egg white to get a nice golden crust. Don’t brush the edges, because they tend to get dark without it and you don’t want them to burn.
If making a one-crust pie shell, poke all over the bottom with a fork after placing in the pan. That keeps it from raising or bubbling up. Bake about 10 to 15 minutes and let cool before adding your instant pudding or other filling.
This crust can be frozen or stored in the refrigerator up to two weeks. Unless I’m making all one crust pies, I make a two crust pie and use the left over crust for a simple and quick instant pudding pie like chocolate cream, banana, etc.
Slice bananas into a baked and cooled shell and add instant banana pudding and a layer of whipped topping for a crowd pleaser! Or add shredded coconut to coconut pudding with a layer of whipped topping…… so easy and so good!