My Go-To Pie Crust Recipe
When I lived in Columbia Falls, Montana, I met Shelly. She was a talented cook and shared my passion for entertaining. She shared this recipe for pie crust with me, over 30 years ago, and it has been my 'go to' ever since. The egg and vinegar make all the difference.
Equipment
- Food Processor
- Rollling Pin
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1¼ cup shortening
- 1 large egg beaten
- 2 tbsp white vinegar
- 3½ tbsp ice water
Instructions
- In the bowl of a food processor, mix flour and salt.Add shortening and pulse quickly several times (7-10)
- Blend together egg, vinegar, and ice water and sprinkle over top of the flour/shortening mixture. Pulse rapidly until it just comes together
- Remove from work bowl, form into two disks, wrap in plastic wrap and refrigerate fo at least an hour before rolling out.