Pie Crust

Pie Crust

By
CategoryDifficultyBeginner

Basic pie crust recipe

Yields1 Serving
Dry Ingredients
 4 cups Flour, All-purpose or 50/50 White and Wheat
 1 tbsp Sugar
 2 tsp Salt
Wet Ingredients
 1 ¾ cups Vegetable Shortening
 ½ cup Water
 1 tbsp Lemon Juice
 1 Egg, Large
1

Mix the dry ingredients together.

2

Cut in the vegetable shortening with a fork or in my preference a pastry blender.

3

In a separate bowl, mix wet ingredients.

4

Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.

5

Mold into a ball. Put into a baggie or cover and seal. Chill at least 15 minutes before rolling in desired shape.

*Can be left in refrigerator for only 3 days or may be frozen until ready to use.

Ingredients

Dry Ingredients
 4 cups Flour, All-purpose or 50/50 White and Wheat
 1 tbsp Sugar
 2 tsp Salt
Wet Ingredients
 1 ¾ cups Vegetable Shortening
 ½ cup Water
 1 tbsp Lemon Juice
 1 Egg, Large

Directions

1

Mix the dry ingredients together.

2

Cut in the vegetable shortening with a fork or in my preference a pastry blender.

3

In a separate bowl, mix wet ingredients.

4

Combine the 2 mixtures, stirring with a fork until all ingredients are moistened.

5

Mold into a ball. Put into a baggie or cover and seal. Chill at least 15 minutes before rolling in desired shape.

Pie Crust
IngredientsDirections