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Sylvia’s Perfect Pie Crust

4.84 Mitt(s) 25 Rating(s)25 votes, average: 4.84 out of 525 votes, average: 4.84 out of 525 votes, average: 4.84 out of 525 votes, average: 4.84 out of 525 votes, average: 4.84 out of 5

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Level: Easy

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Description

I really love flaky pie crust, and it’s always been a difficult quality for me to achieve, despite most people’s claims that their recipe is THE flakiest pie crust in existence. This recipe, sent to me by my friend Sylvia, is absolutely, positively a keeper.

Ingredients

  • 1-½ cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt

Preparation

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

22 Comments

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Antoinette N. Hastings on 11.26.2015

I’m surprised that this is the pie crust recipe Ree uses. It is greasy and not very appetizing. It dripped oil all over the floor of my oven while baking too. While it IS easy to work, with it’s NOT good pie dough. My father used to tell me: If the dough doesn’t fall apart when you’re making it, it’s got too much shortening or water in it.

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Christine on 11.27.2013

Is this for a single crust or double crust pie? I’m new to baking :(

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lequita price on 11.24.2013

It is now in the freezer so thinking I will be alright after reading these posts.

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lequita price on 11.24.2013

Ok, I just made this crust…It says to cut in Crisco until it is like corn meal…mine was not like corn meal and yes the Crisco was cold. I sure hope it turns out…Sure seems like a lot of Crisco. :)

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Pat Mendell on 2.28.2012

I have used this recipe since I found it in a home Economics school book back in the mid 1960’s. It’s the best!
Pat Mendell

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lauralh on 3.24.2015

This recipe is wonderful. I’ve not had good luck with pie crusts in the past, but decided to try this one. It turned out great, tender and flaky. I was a little short on all purpose flour, so substituted 1 cup whole wheat pastry flour, and it still turned out great. This will be my go-to recipe for pie crust!

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Trish Mayhugh on 9.5.2014

Last year, my son asked me to bake pies for his wedding. I used this recipe and made 20 pies. They were wonderful, light and crispy even on the bottom. Being able to freeze the dough made all the difference in the world. The caterer even asked for the recipe!

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sarah on 11.11.2013

I made this crust for the pie that will make you cry. It was so delicious and was just as flaky as everyone says. I’m so excited that I have enough dough for two more pie crusts in my freezer as well. I think this dough was just perfect. So glad I made it.

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Sue Steele on 3.14.2013

Love, love, love this crust. It turned out flaky and delicious! I only was able to get two crusts instead of three from the recipe but my pie pans are very deep and I like a little thicker crust. It mixed up well and was really easy to work with.

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Melisa on 11.11.2011

tasty and easy. I had great luck rolling out the dough and transferring it to the plates. I will be making this one again.

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