Simple Perfect Pie Crust

"My first time making a pie, I was nervous about the crust, but I got very lucky finding this recipe in a Tenderflake box, and my worries were for nothing, it turned out perfectly. It was very easy to work with, and ended up being the easiest part of my pie!"
 
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Ready In:
15mins
Ingredients:
6
Yields:
3-6 6 regular pie shells or 3 double pie shells
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ingredients

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directions

  • Mix together flour and salt.
  • Cut in lard with pastry blender or 2 knives until the shortening is in pea sized pieces.
  • In a 1 cup measure, combine vinegar and egg. Add water to bring to 1 cup. Gradually stir liquid mixture into dry mixture. Add only enough water to make dough cling together.
  • Gather into a ball and divide into 3 portions (for 3 double crust pies) or 6 portions (for single crust pies).
  • Roll out each portion on a lightly floured surface. If dough is sticking, refrigerate 30 minutes to 1 hour. Transfer rolled out dough to pie plate. Trim and flute shells or crust and bake according to your recipe.

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RECIPE SUBMITTED BY

When I moved out with my boyfriend of 2 years in June 07, I had never cooked anything from scratch before. Every meal I had made had come from a box or pre-frozen bag. Desperate for new meal ideas, I stumbled upon recipezaar, and fell in love. This website has helped inspire many creative dinners, and I plan to begin sharing them with the world soon enough. My favorite cookbook has to be the one my mother passed down to me, the classic "Betty Crocker Cookbook".
 
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