I've tried so many different pie crust recipes, and I was skeptical while trying this one, but it turned out to be the flakiest crust I have ever tried! EVER! and it's reasonably easy also. But the best part is that this recipe makes two pie crusts, so you can freeze one for later!
Ingredients:
1 ½ cups of Crisco vegetable Shortening
3 cups All-purpose Flour
1 Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
NOTE: make sure all the ingredients are cold, even the flour. It makes it easy to make and a flakier crust.
Cut the shortening into the flour until it resembles a coarse meal. I threw it into the food processor for a few seconds to make this part quicker and easier. Add the rest of the ingredients to the flour and mix until combined, but don't over mix. I would also advise not mixing with your hands because 1) it'll bring the temperature of the mixture up from the heat in your hands and 2) it'll just be a big mess.
Divide into two parts and transfer one into a zip lock. Flatten slightly and freeze for later. I found this dough to be a little on the soft, wet side so I had be very careful whole rolling it out, so I imagine freezing the one you're using for a few minutes would make it easier to work with.
This pie crust can be used for both sweet and savory recipes.
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