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Super Flaky Pie Crust

Prep Time:

Cook Time:

45 minutes to 1 hour

Varies with recipe (20-25 minutes at 425˚F (218˚C) for an empty shell)

Serves:

Level of Difficulty (1-10):

~3 Pies (8" pie plates, top and bottom)
~2.5 Pies (9" pie plates, top and bottom)
~2 Pies (10" pie plates, top and bottom)

Level 3

About the Recipe

You can make half, third, or quarter batches to suit your baking needs. However, make sure you always use the full recipe with regards to the egg, vinegar, sugar and water proportions, even though you will not use it all.

Ingredients

  • 5 ¼ cups of all-purpose flour

  • 1 pound (454 grams) of vegetable shortening

  • Approximately ¾ of a cup of ice cold water

  • 1 teaspoon of granulated white sugar

  • 1 teaspoon of white vinegar

  • ½ teaspoon of salt

  • 1 large egg

Preparation

  • In a large mixing bowl, combine:

    • 5 ¼ cups of all-purpose flour

    • ½ teaspoon of salt


Flour in a stainless steel bowl
All Purpose Flour

  • Add:

    • 1 pound (454 grams) of shortening

  • Using a pastry blender, work the shortening into the flour until it is broken into pea sized pieces.



  • In a measuring cup, combine:

    • 1 teaspoon of sugar

    • 1 teaspoon of white vinegar

    • 1 egg

  • Beat well.

  • Top the cup off with ¾ of a cup of ice cold water (or enough to reach the 1 cup mark) and beat well again.

Egg, water, vinegar and sugar mix for pie crust
Ice Water & Egg Mix

  • Add the egg and water mix to the flour mixture a bit at a time, in stages.

    • It should be divided 5 or 6 stages.

    • Each time you add liquid, work your fingers into the dough and let the mix lightly run through your fingers for about 5 seconds. Do not squeeze the dough or press on it.



  • Depending on the flour, the amount water and egg mix required will vary a bit. Repeat the process until the dough is moist and clumps easily.

    You might not have to use the entire cup of liquid or you may need a little bit more than one cup. 

  • Press the dough into a ball and cover it with cling wrap.

  • Let it stand for ½ an hour before using it.



When you start rolling your dough, if you notice it is too crumbly and splits during rolling, re-crumble the dough and add a bit of cold water, mix it in well and re-form your ball of dough.


If you simply want to pre-bake a pie shell to fill with a pudding, continue with the instructions below.

  • Line a pie plate with rolled dough and cut off the excess.

  • Using a fork, poke holes in the bottom part of the crust to prevent the formation of air pockets during baking.

  • Bake the pie shells for 20-25 minutes at 425˚F (218˚C), or until lightly browned.





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