Everyone has their favorite pie crust recipe. Some contain all butter, others a combination of butter and shortening, or just all shortening and the list goes on. Last fall, when it was time to make all the delicious pies for the season, apple, pumpkin, pecan, etc. I went in search of the perfect pie crust. I had a good recipe, but I wanted something really special. One that was flaky, tender and very easy to work with. Well after much trial and error, I found the perfect recipe and will not use another pie crust recipe ever again. I am not exactly sure where this recipe originated but it probably was in a 1950's or 1960's woman's magazine from some of the research that I did. Maybe some of you use this recipe already. If not, I urge you to give it a try. I don't think you will be disappointed. I sent the recipe to a good friend of mine in California and she was thrilled with the results. She declared it the perfect pie crust. I will be posting some delicious summer pie recipes to go with your perfect pie crust!
4 c. all-purpose flour
1 T. granulated sugar
2 tsp. salt
1 ¾ c. Crisco shortening, cut into pieces
½ c. cold water
1 T. white distilled vinegar
1 lg. egg
In large bowl, stir together the flour, sugar and salt. Cut the shortening in with a pastry blender until crumbly. In small bowl, beat together the water, vinegar and egg. Add to flour mixture. Stir until all ingredients are moistened. Divide dough into 4 or 5 portions and flatten each into a flat round patty ready for rolling. Wrap each patty in plastic and if using any of them right away chill for at least ½ hour. Otherwise freeze the others and remove from freezer about 30 minutes before using.
To prebake pie shell. Chill shell in refrigerator for 30 minutes. If the shell has been preformed and frozen, thaw it at room temperature for 20 minutes. Preheat oven to 450. Line pie shell with circle of parchment or wax paper and fill it with 2 ½ cups of dried beans or rice or pie weights spread to the edge and place more near the sides than in the center. Set the pie shell on a baking sheet. Bake for 10 minutes, then decrease heat to 375 and bake for 5 minutes more. Remove pie shell from oven. Remove parchment and beans or rice out of shell. Prick the bottom of the pie shell in 3 or 4 places with the point of a sharp knife to prevent the shell from forming bubbles as it finishes baking. Return shell to oven and bake for 15 to 18 minutes, or until it is golden brown. Cool completely before filling.