I set up a date with Lisa, my mother-in-law, to learn how to make her always perfect pie crust.  I thought surely that it would take hours of kneading, rolling and baking.  Instead, we spent minimal time making the crust and maximum time chatting and enjoying the afternoon together.  The pie turned out absolutely perfect as usual.  Lisa learned how to make perfect pie crust from her mother.  She gave me this recipe to enjoy and share with others.

Ingredients:

  • ¾ cups all-vegetable shortening*
  • ½ tsp salt
  • 2 cups flour
  • ¼ cup ice cold water
  • 1 lightly beaten egg (top crust only)
  • 1 tbsp sugar (top crust only)

*Lisa’s preference is Crisco

 

Directions:

  1. Add the shortening, salt and flour to a mixing bowl.

 

  1. Use a pastry cutter or your fingers to create coarse crumbs.

 

  1. Add the ice cold water to the bowl and combine all ingredients by hand.

 

  1. Once combined, divide the dough into two equal amounts and roll each into a ball.

 

  1. Wrap each ball with plastic wrap and place in the fridge for 2 to 3 hours.

 

  1. Remove the two dough balls from the fridge and let sit at room temperature for 5 to 10 minutes.

 

  1. Place a large piece of wax paper on the counter, sprinkle with flour and place one dough ball on top. Place a second piece of wax paper on top of the dough ball and then roll out to ¼ inch thickness, to fit the bottom of an 8 or 9 inch pie plate.  Note:  Lisa suggests putting a few drops off water on the counter before putting the wax paper down so the wax paper doesn’t move around while you roll out the dough.

 

  1. Repeat step 7 for the second dough ball.

 

  1. If making bottom crust only, place each rolled out dough into separate pie plates and add the filling. If making bottom and top pastry for one pie, place one rolled out dough on the bottom of the pie plate, add the filling and then place the second rolled out dough on top. Note:  Do not try to stretch the pie crust but instead fold over edges.

 

  1. If using top pastry, brush with a lightly beaten egg and sprinkle with 1 tablespoon sugar.

 

  1. Bake according to directions for pie recipe. If you require a baked pie shell such as for custard, bake the crust at 350°F for 30 to 40 minutes or until golden brown and then add the filling.