The Best Pie Crust

April 24, 2014

This crust is great. If you mess up you can even re-roll it. The recipe makes enough for 6 crusts, so I just put what I don't need in the freezer so I have them on hand when I need them. The photo shows it with chicken pot pie.

4 cups flour
1 Tbsp. sugar
2 tsp. salt
1 3/4 cups shortening
1 egg, beaten
1 Tbsp. cider or white vinegar
1/2 cup water

Combine flour, sugar and salt. Cut in shortening till crumbly. Combine egg, vinegar and water. Add to flour mixture and stir till combined. Divide into six portions. Shape into flattened discs. Refrigerate for 30 minutes before using. Freeze unused crusts. When rolling, use lots of flour.

Nutritions

Calories
2541

Sodium
2391mg
99% DV

Fat
141g
217% DV

Protein
30g
60% DV

Carbs
199g
67% DV

Fiber
10g
41% DV