This is my Mother’s famous pie crust recipe from her own cookbook called Food Lovers Collection by Rita Dover McMahan. With her permission, I am posting her recipe for all to enjoy. We use this crust for many pies and pastries. It’s such an easy crust to make and you can make it up to 5 days ahead of time. One recipe that I always make this crust for is my Chicken Pot Pie. Others include Pecan Pie, Pumpkin Pie and Fudge Pie. This recipe will make 2 pie crusts.
Here’s how my Mother and I make it.
For this pie crust, you want the water to be super cold. So, I just make me a bowl of water with ice cubes and set it aside.
In a large bowl, add the vegetable shortening to the all purpose flour.
Using a fork, mix them together until crumbly.
Add the salt and stir well.
In a small bowl, beat together the egg, super cold water and vinegar.
Make a ‘well’ in the center of the flour mixture and pour in the egg mixture.
Still using the fork and/or your hands, mix the liquid into the flour mixture. It’s important to not over mix this. When there is no longer any dry flour in the bowl, stop mixing.
Dump the dough onto a piece of plastic wrap.
Gently form a disk. Again, do not try to over work it. It doesn’t have to be pretty.
Wrap the plastic wrap around the dough and refrigerate at least 30 minutes and up to 5 days. This recipe will make 2 pie crusts or a pie crust on the bottom and top. For example an Flat Apple Pie or Cherry Cranberry Pie.
Note: To pre-bake the crust first for a pie filling that doesn’t need baking, here’s what you do. (for example, a Lemon Meringue Pie)
Roll out the dough and place into your own pie plate. Using a fork, prick the crust all over including the sides. This will help minimize the bubbling of the crust.
Then place a piece of parchment paper on top of the crust and form it as best as you can before filling it with a pound of dried pinto beans. This will also keep the pie crust from bubbling up and shrinking. Yep, been there, done that.
Bake in a preheated 450 degree oven for 12-15 minutes until the edges and bottom are a golden brown. I use a glass pie plate and can see the bottom. If you’re using a ceramic, just go by the edge of the crust when you lift the parchment paper. Let the crust cool to room temperature.
Tip #1: After using a pound of dried pinto beans in the oven for your pie crust, allow them to cool and put them in a zip top baggie. You can reuse these over and over for this purpose. Do not cook the pinto beans to eat.
Tip #2: This crust recipe makes enough for 2. If you’re making a pie that only has a bottom crust, use one and freeze the other for another pie!
For the Chicken Pot Pie shown above, make this pie crust and click on the link for the Pot Pie recipe! It’s hearty and chocked full of chicken, peas, carrots, hard boiled eggs and homemade chicken gravy. Southern Comfort at it’s best!
When you’re ready to make a pie, cut the dough in half and roll into about 11″-12″ diameter, depending on the size of your pie plate. Shape the edge as desired and fill with your favorite pie filling!
Here’s the printer friendly recipe.