momma kay's flaky pie crust
My mom was famous for the best cook at all the potlucks and bake sales. This crust is the tenderest, flakiest pie crust you will ever find. Makes enough for about four single crusts. Stores in the refridgerator for 2-3 days and freezes well.
prep time
30 Min
cook time
method
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yield
Ingredients
- 4 cups plain flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 3/4 cups crisco brand shortening (minus about 1 tsp, then add back an equal amount of water to the 1/2 c. water below)
- 1 - egg
- 1/2 cup water
- 1 tablespoon white vinegar
How To Make momma kay's flaky pie crust
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Step 1Sift flour, salt, baking powder and sugar together, cut in cold crisco until mixture resembles coarse crumbs.
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Step 2Add egg, 1/2 cup plus 1 teaspoon of water and vinegar. mix together until ingredients are moistened and dough forms a ball.
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Step 3Separate into four portions.Wrap with plastic wrap and chill at least one hour.
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Step 4Turn dough ball out onto a floured surface and roll into a circle about one inch larger than pie plate.
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Step 5For recipes requiring pre-cooked crust, cut slits in the bottom of the crust and place in a pre-heated oven at 350 degrees. Bake about 15 minutes or until golden brown. Use pie weights if desired. For uncooked crust, add filling of choice and bake as directed for filling.
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Step 6For fried pies: reduce shortening to 1/1/4 cups and add an extra 1/2 cup water.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Pies
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