M.C.'s Pie Crust

After I lamented about the fact that I was in a hurry and had to use a store-bought crust for my last pie adventure, the lovely M.C.—she was the guest of honor at this tasty dinner and is the source for this bread recipe I shared—sent me an email with a recipe for a homemade pie crust.

In the past, I've relied on a basic Better Homes & Gardens crust recipe. But now I'm smitten with this version, particularly because it makes enough for three pie crusts. Use one, freeze the other two, and you'll never have to rely on Pillsbury to supply your crusts again.

Here's what you do:

Combine 4 cups flour, 1 tbsp sugar, and 2 tsp salt in a bowl.

Add 1 3/4 cup shortening and get to work on it with your pastry blender.

In a small bowl, beat one egg and 1 tbsp vinegar. Add enough water to make 1/2 cup of liquid.

Combine the two mixtures and mix well. (Use your hands. Come on, don't be shy.)

Divide the dough into three or four parts. I did three, at M.C.'s recommendation, to ensure I have nice, thick crusts.

Roll one out for a pie crust right away (yes, this is required). Then wrap the other two and stick them in the freezer.

(The reason for this pie crust? I was attempting the strawberry pie again for Father's Day dinner. It was still runny, but less so than last time. I didn't pour all the strawberry sauce on and sweetened the berries with extra sugar to compensate, so it actually looked and tasted like pie, albeit slightly runny pie. And the crust was absolutely delicious.)


Jason said...

I make a killer pie crust, and it involves neither eggs nor sugar.

Julie said...

What's the recipe? Are you willing to share? I'm always up for taste testing different crust options. I have to admit though, this one was really tasty.