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Makes
four single-crust pie shells
Author Notes
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
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Ingredients
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4 2/3 cups
all-purpose flour, measured by spooning into the cup
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1 tablespoon
sugar
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2 teaspoons
kosher salt
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1 3/4 cups
Crisco, chilled (you can substitute butter for up to half the amount)
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1 tablespoon
cider vinegar
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1
large egg
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1/2 cup
very cold water, kept chilled in fridge till needed
Directions
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In a food processor, combine the flour, sugar and salt. Pulse to mix. Add Crisco and pulse until mixture becomes crumbly.
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In a small bowl, beat together the vinegar, egg and water. Add to flour mixture and pulse just till the dough begins to form.
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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.
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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.
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