Ding! Clever recipe alert for a reliable pie crust you’ll make again and again! Double ding! Cute gift alert! Next time you’re making your favorite pie, double the recipe and whip up some adorable individual-sized pies using half-pint glass jars (see recipe on opposite page). For ease of use, purchase the widest-mouth jar you can find.
Recipe information
Yield
makes 2 9-inch pie crusts
Ingredients
Preparation
Step 1
With a pastry cutter or two forks, cut the shortening into the flour and salt in a large bowl, or place in a food processor and pulse until the texture is like sand.
Step 2
In a small bowl, combine the egg, vinegar, and ice water. Pour the wet ingredients into the flour mixture all at once. Stir with a spoon until all of the flour is moistened, or pulse in a food processor until the dough comes together in a ball. Wrap the dough in plastic wrap and chill for 1 hour before using.
note
Step 3
If you don’t plan to use your dough immediately, you can freeze the dough with great results! Form a 1/2-inch-thick dough disk, then wrap in plastic wrap and place in freezer until firm, about 2 hours. Once firm, place the dough disk in a freezer bag. Dough will last for up to two months in the freezer.
