Marcia's Pie Crust Recipe

"My cousin Marcia has played with our family pie crust recipe too, just like my sister did. Marcia uses this one for fruit pies and cobblers. Marcia and Lauren's pie crusts are easier to make than my mom's, and they are good. But I think Mom's is still best. Recipe makes three single pie crusts. Prep time doesn't include chill time of 1/2 hour."

Original is 24 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

3 cups all-purpose flour
1 teaspoon salt
1 1/2 cup shortening (butter-flavor)

5 tablespoons cold water
1 tablespoon vinegar
1 large egg

Nutritional

Serving Size: 1 (35.5 g)
Calories 180.8
Total Fat - 14 g
Saturated Fat - 2.6 g
Cholesterol - 8.7 mg
Sodium - 100.7 mg
Total Carbohydrate - 11.9 g
Dietary Fiber - 0.4 g
Sugars - 0.1 g
Protein - 1.9 g
Calcium - 3.8 mg
Iron - 0.2 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Whisk together flour and salt, then cut shortening in with a pastry cutter or fork, until mixture resembles peas.

Step 2

In measuring cup, combine water, vinegar and egg and stir well with a fork.

Step 3

Make a well in flour mixture, add most of egg mixture, but not all. Stir with a fork, then form into a lump with your hands.

Step 4

Don't overwork the dough once you've added the water. If you feel you need it, add the last of the egg mixture.

Step 5

Divide dough into 3 lumps, form each into a disk, wrap each with saran wrap and chill for 1/2 hour before rolling. (If you're making a cobbler, divide dough in half.)

Step 6

Roll out dough on a floured board with a floured rolling pin. To roll, sprinkle flour on top of the dough and roll gently, rotating the crust a little each time. Then sprinkle a little more flour on top and flip dough, continue rolling gently, concentrating on the middle of the dough. The circle doesn't have to be perfect.