Simple Pie Crust

I was always one to say, "There's no way I can make a pie crust". And I would always buy store bought. One day I had made all the filling for an apple pie and went to get out my pre made pie crust. Well, I unrolled it and it had mold on it. I figured right then that I better learn how to make a pie crust. So I did some quick researching and came across a "No fail Pie Crust" recipe. Sounds good right? It is! I'll give you the direct link to it, but I will be showing you a step by step process to hopefully make it a little easier for you. If you are anything like me, I love looking at pictures when I'm learning something new. 

So here is where I found the recipe: No Fail Pie Crust

So here are all of the ingredients you will need. 2 1/2 cups flour, 1/4 teaspn salt, 1 egg, 1 tabspn vinegar, 1/4 cup cold water, and 1 cup shortening. For my pie crust, I usually use butter flavored shortening to give it a little more flavor. I was fresh out, so I just used regular. (Still works well)

The first step to everything is to get a large bowl (like the white one in my picture) Put in your 2 1/2 cups flour and 1/4 teaspn salt.

The second step that I like to get done, is to measure out 1/4 cup cold water, I then add the one egg and 1 tabspn vinegar. Whisk it together like pictured.

Step 3: Measure out your shortening and cut it into your bowl of flour. I just use a knife and put pieces into my flour mixture. (Here is a picture)

Step 4: I use a rubber spatula to mix the flour and shortening together. The rubber spatula helps work it all together nicely. Like so.

Step 5: Add the egg mixture all at once into the bowl. Using a fork, mix the ingredients together. Then I use my hands to get the dough into a nice ball.

The last step of this stage is to wrap your ball in plastic wrap and stick it in the fridge to chill. I would give it at least an hour (but I've taken it out in as little as 30 minutes)

When your dough is chilled and ready to roll, flour your work space and your rolling pin. Split the ball into two even pieces. (This will make two 9 inch pie crusts, or one crust and one top) Put your first ball onto your floured surface. 

Roll out your pie crust big enough to fit into your pie plate. If you've never done this before, it may take a couple tries. Don't give up, you'll get it! Sometimes my dough likes to crack in spots or rip if I don't use enough flour. Just start over and try again. 

The easiest way I find to put the crust in the pie plate is to roll it onto the rolling pin and then roll it onto the pie plate. I can sometimes get away with folding it in half and transferring it that way. (I've ripped many doing it that way though)

Once your crust is in the plate, use your fingers to gently work the crust in. Trim the edges with a knife. Save the scraps or toss them. I let my daughter make pie crust cookies, or you can make pie crust cinnamon rolls. And there you have it. A homemade tasty pie crust. Mine usually don't come out too pretty, but they taste oh so yummy!

Here is the finished project of this crust. I made a quiche. You can really use this crust for anything. Pies, quiche, pot pies.

Full Recipe: 

2 1/2 cups all purpose flour

1/4 teaspoon salt

1 egg

1/4 cup cold water

1 tablespoon white distilled vinegar

1 cup shortening (all vegetable regular or butter flavored)

1. In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.
2. Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.
3. Wrap with plastic and chill in refrigerator.