Name: Perfect Pie Crust
Prep time: 10 min
Total time: 10 min
Yield: 8 (Makes one 9" top and one 9" bottom crust)
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup shortening (you can also use half shortening and half butter); 2 tablespoons vinegar + enough milk to make 1/2 cup

Simple Pie Crust (made with shortening and butter)

This Perfect Pie Crust (made with shortening and butter) comes together with just a few ingredients, one of which may just surprise you: vinegar.

Prep10 min

Total10 min

Serves8 (Makes one 9" top and one 9" bottom crust)

Published 13 Jan 2010

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ThisPerfect Pie Crust (made with shortening and butter)comes together with just a few ingredients, one of which may just surprise you: vinegar.

Oh my goodness, is this perfect pie crust flaky! It may even be flakier than that friend who ALWAYS reschedules dinner plans. (You know the one!) Funny enough, this thick and decadent crust only requires a few simple ingredients: flour, shortening, butter (if you want), milk, and vinegar. It’s not a typo! This ingredient will end up making this pie crust the one you’ll want to always make from here on out, guaranteed! A pie with this would pair well with thisChocolate Ice Cream, or this whipped cream you can make here.

Why You’ll Love This Recipe:

It’s flaky and delicious
Itseasier to make than you’d think
It will take your pies to the next level
Only four ingredients!

Ingredients:

Flour
Shortening– or you can use half shortening and half butter if preferred
Vinegar
Milk

See recipe card below for full information on ingredients and quantities

Frequently Asked Questions:

Why do you put vinegar in a pie crust?

Vinegar actually makes pie crust dough so much easier to work with. It tenderizes the dough, and hinders gluten development just slightly, which results in crusty, flaky goodness.

How do you keep a pie crust from getting soggy?

To avoid a soggy pie crust , you can try pre-baking the crust, or blind baking it for a bit before adding the fillings. Another way to keep sogginess away is by brushing the crust with egg to create a barrier between the pie crust and filling. It’s also important to keep out as much moisture as possible, so if you’re making a fruit pie, let the raw fruit sit with some sugar to extract any extra moisture.

Why is my pie crust hard?

It’s vital to mix your flour with the butter and shortening until the fat is finely crumbled to small pieces no bigger than a pea. This will help you avoid big sections of dry flour in the dough, which can make the pie crust hard when baked.

More Pie Recipes to Consider:

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Perfect Pie Crust

This Perfect Pie Crust (made with shortening and butter) comes together with just a few ingredients, one of which may just surprise you: vinegar.

Ingredients

2 cups all-purpose flour

1 cup shortening (you can also use half shortening and half butter)

2 tablespoons vinegar + enough milk to make 1/2 cup

Instructions

In a medium bowl, cut shortening into flour until it resembles fine crumbles, with pieces no bigger than a pea.

Make a well in the center, and add milk-vinegar mixture.

Stir just until the dough forms a ball.

Use for your favorite pie.

Makes one very thick pie crust for top and bottom of a 9-inch pie.

Notes

The vinegar is the secret here. Instead of helping the shortening stick to the flour, it almost repels the two, making the flakiest of flaky crusts. Recipe from my friend, David Hunt.

Nutrition

Calories350

Carbohydrates25

Cholesterol2

Fat26

Fiber1

Protein4

Saturated fat7

Sodium8

Sugar1