Simple instructions for a no-fail pie crust that is flaky and delicious. Perfect for both sweet and savoury pies.
Prep Time: 30 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 2pies
Ingredients
Pie Crust
2cupsflour
1tspsalt
1cupshortening, or lard or butter
1egg
1tbspvinegar
2-4tbspwater, cold
Instructions
How To Make Pie Dough
In a large bowl, whisk together the flour with the salt. Use a pastry blender to cut in the lard until it is a coarse meal consistency.
In a small bowl, whisk the egg with vinegar. Stir into the flour mixture.
Add some of the cold water, a little at a time and gently knead the pie dough. The dough should come together but not be too wet.
Gather into a ball, cover with plastic wrap and place in a fridge to chill for at least an hour.
How To Roll Out Pie Dough
Unwrap the pie dough and cut in half. Each half is enough for one bottom or one top of a pie.
Flour a surface large enough for rolling pie dough. Roll out half of the pie pastry to 1/8 inch thickness. Make sure there is enough pastry to have it hang over the edge of the pie plate rim.
Carefully lift the rolled out pie pastry and lay over a pie plate. Press down on all the edges and corners to make sure there are no air pockets on the sides or bottom. Use a knife to trim any off the pastry that is hanging over the rim of the plate. The filling can now be added to the pie shell.
Roll out the top pie crust the same way as the bottom. Dip a finger in a little water and run it along the rim of the bottom pie shell. This helps the top crust stick and seal to the bottom.
Gently lay the rolled out pie crust overtop of the filled pie crust. Use a knife to trim any overhanging pastry.
Use two fingers to press on the rim pf the pie. Press down with the two fingers and push them together. this creates the scallop design on the rim of the pastry.
The pie is now ready to be baked. Different pies, have different temperatures and times for baking.