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Sylvia’s Perfect Pie Crust

4.83 Mitt(s) 23 Rating(s)23 votes, average: 4.83 out of 523 votes, average: 4.83 out of 523 votes, average: 4.83 out of 523 votes, average: 4.83 out of 523 votes, average: 4.83 out of 5

Prep:

Cook:

Level: Easy

System:

1

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.

21 Comments

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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. :)

Avatar of Pat Mendell

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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ninali on 9.9.2011

pie crust intimidates me period. all the horror stories you hear…I was skeptical. After realizing I was trying to roll it out too soon this really was a great simple crust that came out extremely flaky and delicious with my chicken pot pie. Something that really helped was having all the ingredients really cold…all of them, even the flour.

23 Reviews

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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.

Avatar of Sue Steele

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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ninali on 9.9.2011

I read through the original blog post comments and I saw the author of the recipe mention that it was helpful to have all the ingredients cold…and its the truth. It really helped, because the first batch I made was extremely sticky and hard to separate. Also, definitely give it time to thaw…if its crumbling when you try and roll it needs more time to thaw. I found between 10 to 15 worked well.

Avatar of Lacey Maurer

Lacey Maurer on 6.24.2011

I love this pie crust. I love that it is super flaky and I love how light and airy it is, not too dense like some pie crusts. I am also amazed at how easy this is to make. I’ll never buy pre-made pie crust again. I used this pie crust to make chicken pot pie, and everyone agreed that the crust was delicious.

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