Pie Crust is a funny thing. Growing up my mom made cakes and cookies but not pie crusts. She just bought the pre-made version from the grocery store. When I started baking in knew that I wanted to figure out how to make a pie crust from scratch. I wanted a go-to version that was quick, easy and most importantly reliable…it had to turn out perfect every time I made it.
I have tried with butter, crisco, a combination of both and often use different version. However, if I want a quick version, that’s not fussy and I know is going to work for me, this is the version I use! This is adapted from The Pioneer Woman’s version and she shows you step by step if interested.
- Freeze the dough for at least 30 minutes before rolling out-it will make your life easier! During that 30 minutes, prep the rest of the pie.
- When I roll out dough I place it between two sheets of plastic wrap or wax paper (wax paper works better but I was out so here I’ve used plastic wrap) and roll out the dough to the desired size. Then you can remove once piece of the plastic/wax paper and place in you dish. Once placed remove the other piece of plastic/wax paper and ta-da you have a perfectly places pie crust!
- Use an egg wash! A simple egg wash will do wonders for the finished product. It helps to brown the crust and to make it shiny.
I hope you have as much success with this recipe as I do!
- 2 cups all purpose flour
- ½ teaspoon salt
- ¾ cup unsalted butter
- ¾ cup crisco
- 2 eggs
- 1 tablespoon white vinegar
- ¼ + 2 tablespoons cup cold water
- Combine the flour, salt, butter and crisco into a mixing bowl.
- Mix together until there are pea sized balls
- Combine 1 egg, vinegar and ¼ cup cold water
- Pour egg mixture into flour mixture and stir until dough comes together
- Separate dough into 2 balls and place individually into plastic bag.
- Freeze for 30 minutes before rolling out.
- Roll out dough and use for any recipe where a pie crust is needed!
