Pioneer woman pie crust

Description

I genuinely love flaky pie crust, and it’s always been a challenging top quality for me to achieve, despite most people’s claims that their recipe is THE flakiest pie crust in existence. This recipe, sent to me by my friend Sylvia, is totally, positively a keeper.

Substances

Preparation

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about three or four minutes till it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Include five tablespoons of cold water, one tablespoon of white vinegar and 1 teaspoon of salt. Stir with each other gently right up until all of the ingredients are integrated.

Separate the dough into thirds. ***Note: Separating it into thirds will end result in three thin crusts. If you choose a far more substantial crust, separate it in half.*** Type three evenly sized balls of dough and location every single dough into a large Ziploc bag. Using a rolling pin, slightly flatten every ball of dough (about inch thick) to make rolling less difficult later. Seal the bags and area them in the freezer until you require them. (If you will be employing it instantly it’s nevertheless a great notion to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and enable to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and doing work your way out. (Sprinkle some flour over leading of the dough if it’s a bit also moist.) If the dough is sticking to the countertop use a metal spatula and cautiously scrape it up and flip it above and carry on rolling right up until it’s about inch more substantial in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go close to the pie pan pinching and tucking the dough to make a clean edge.