Pie dough for two pies (top and bottom).
Makes four pie crusts
- 4 cups of flour (measured after sifting)
- 1 tsp salt
- 1 lb Crisco shortening (~2.5 cups)
- 1 cup cold water
- 1 egg (yolk and white separated)
- 1 tbsp vinegar (apple vinegar for extra taste if desired)
- Flour Sifter
- Large mixing bowl
- Measuring cups
- Wax paper, or very large ziploc bag
- Optional
- Pastry cutter/blender (pair of table knifes work fine)
- Egg separator
- Make sure shortening and liquids are very cold. Refrigerate the in-progress dough if you need to pause for more than a few minutes.
- Sift the flour into the mixing bowl, add the salt.
- Add cold shortening, dice into flour using pastry cutter/pair of knives until shortening is pea sized.
- Thoroughly mix together cold water, egg yolk, and vinegar
- Create 'fountain' in the middle of the flour & shortening, poor the liquid in, mix well
- Whip egg white, fold into the dough (try not to over mix)
- Cover the dough with wax paper, or seal in the bag, then refrigerate for at least 4 hours
Using the dough
- Split the dough into 4 uneven parts (make the bottoms larger than the tops)
- Dough generally does not need parbaking, can be used raw for most pies.
- To roll, cover the counter and rolling pin (or other convenient round object) in flour. Roll from centre to edges in ever direction until the desired size is reached.
- Sealing the pie edges
- Leave some dough overlapping the pie plates
- Dab water with a finger between the pie halves
- Press together with a fork all around the edges
- Vent holes aren't just for looks, makes sure you have at least a few around the centre of the pie.
- Cooking times vary by pie filling but generally:
- 10 minutes at 425 F
- Additional 30-35 minutes at 350 F
- What do I do if I ate too much of the raw dough and I don't have enough to make a second pie?
- Eat the rest of the dough
- Make cookies