What I love about this dough is how easily it comes together and also how easy it is to work and shape. The recipe makes enough dough for four single-crust pies. I like to make the full batch and freeze what I don't need - ensuring I am ready for pie at a moment's notice! You can leave out the small amount of sugar if making savory pies, but I leave it in because I like that subtle bit of sweetness. —Rhonda35
- Makes four single-crust pie shells
4 2/3 cups
all-purpose flour, measured by spooning into the cup
1 3/4 cups
Crisco, chilled (you can substitute butter for up to half the amount)
very cold water, kept chilled in fridge till needed
- In a food processor, combine the flour, sugar and salt. Pulse to mix. Add Crisco and pulse until mixture becomes crumbly.
- In a small bowl, beat together the vinegar, egg and water. Add to flour mixture and pulse just till the dough begins to form.
- Dump dough onto a floured surface and gather the dough into a ball, using a light touch. Divide into four parts, form into balls and flatten slightly.
- Wrap each disk well and chill in the refrigerator for at least 30 minutes before rolling out. Dough will keep in the fridge for 3-4 days and can be frozen for up to 2 months.