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Perfect Pie Crust

1 hr to prepare

Refrigerated

1 Egg yolk, large

Baking & Spices

1/2 cup All-vegetable shortening
5 cups Flour
2 tsp Salt
7 tsp Sugar

Drinks

12 tbsp Ice water

Dairy

1 cup Butter, unsalted
1 tbsp Heavy cream

Other

3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • Audrey Menard

    THE BEST PIE CRUST Perfect Pie Crust on Simply Recipes 2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt 1 teaspoon sugar 6 to 8 Tbsp ice water

  • Lindsey McConahy

    Perfect Pie Crust Recipe | Simply Recipes USE THIS

  • Emily DB

    Perfect Pie Crust- The following are instructions for making 1) a basic butter crust (pâte brisée) for sweet and savory pies and tarts, 2) a butter crust with ground almonds replacing some of the flour for added flavor for sweet pies such as apple pie, 3) a pre-baked pie crust needed for dishes such as quiche, 4) a combination butter and shortening crust, and 5) an egg wash finish for the pie.

  • Carmen | glutenfree foodista

    Perfect Pie Crust - use gluten free flour

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In a food processor pulse together flour, salt and sugar. Add butter and shortening. Pulse 8 to 10 times or until mixture resembles coarse crumbs and some of the butter is pea-size. (Alternately, combine in a bowl using a pastry blender or a fork.)

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Perfect Pie Crust. Great recipe! I've been using the same recipe for years but this one is better. The idea of rolling the crust in between wax paper worked very well and made clean up so easy! Crust was very yummy too! Just a note on the recipe, make sure the shortning and butter are cold...it doesn't stay that in the recipe. I highly recommend this recipe!

Yes there are many pie crust recipes out there in recipe world. I have used my grandmothers for years as this one which uses Vinegar & Egg. Yet, I have adapted further the old lard version using the New Butter flavor Crisco just as this recipe calls for shortening. You will be amazed at the flavor addition and this is the pie crust recipe I will be using from now on . . . ! Yum ... : P