Pie Crust

Be it summer fruit pies or pumpkin pie in the fall, I could not let the BEST PIE CRUST RECIPE EVER go under the radar. It’s my mom’s, and it is great for dinner pot pies, but it is also the recipe I use for any dessert pie too. It is tender, and flaky… I usually end up eating the scraps of dough. If I’m being honest. I know everyone says they have the best recipe, but this has something different. Vinegar. You might think that sounds strange, but it is what makes this crust so amazing. Once cooked up, it doesn’t taste vinegar-y. It adds pastry-like flavor. It is hands-down the best pie crust I have ever had. 

Pie Crust

Flaky, rich, good enough to eat by itself, pie crust. Recipe is for one 9 inch pie crust (top and bottom).

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Servings: 1 pie crust top and bottom

Ingredients

• 2 cups flour
• 1 cup shortening
• 1 tsp salt
• 1 egg
• 3 tbsp water
• 1 tbsp vinegar

Instructions

• In a large bowl, or standing mixer, combine flour, salt and shortening until mixture is crumbly.
• Add remaining ingredients until dough ball forms.