Hands down, the best pie crust recipe on planet Earth. And possibly Beyond.
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 is 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, and it does have a purpose.
It is hands-down the best pie crust you will ever experience.
Try it with new Razzleberry Pie, and a scoop of vanilla ice cream!
- Rolling Pin
- Mixer or bowl and spoon
- 2 cups flour
- 1 cup shortening
- 1 tsp salt
- 1 egg plus one more, for brushing over the top
- 3 tbsp water
- 1 tbsp vinegar
- 1 egg beaten, for brushing
- In a large bowl, or standing mixer, combine flour, salt and shortening until mixture is crumbly.
- Add remaining ingredients until combine just until dough ball forms. Don't overwork the dough. (At this point, the dough can be wrapped in plastic wrap and stored in the fridge for up to 3 days.)
- Divide into two portions, one slightly larger than the other, as the bottom crust will take slightly more dough to go up the sides of the pan.
- On a generously floured surface, roll both sections out with a rolling pin, working from the center of the dough and pushing outwards.
- Proceed to filling your pie as your recipe calls for.
- Place the larger, rolled out portion into a greased pie pan and press up the sides.
- Roll the smaller portion (the top crust) and lay over filled pie. Pinch edges together and cut/discard excess dough from the circumference of the pie.
- Poke holes for steam to escape, using a knife or a fork in any pattern you like.
- Brush with a beaten egg before baking for a shiny, golden finish.
- Recipe makes one top and one bottom crust.
- Pie crust recipe is to be used with any prepared pie filling, or pie filling recipe that calls for pie crust.
- Pie dough can be made ahead of time, and stored in the fridge for up to 3 days uncooked.
- Always pierce the top crust (if using a top crust) with a knife or several times with a fork, to allow steam to escape.
- Brushing with a beaten egg before baking, makes the crust golden and shiny.