If you prefer a more substantial crust, separate it in half.* Form 3 evenly sized balls of dough and place each ball into a large zip-top bag. *Note: Separating it into thirds will result in three thin crusts. Step 2 Separate the dough into thirds.Stir together gently until all of the ingredients are incorporated. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar, and 1 teaspoon of salt. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Step 1 In a large bowl, using a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal.Sure, you could use your fingers, two knives, whatever, but a pastry cutter makes cutting the shortening into the flour so easy! Even if you only pull it out once a year to make the crust for your annual Christmas pie, it's worth having one. Yep, that thing that's been stuck in the back of your drawer for a decade. One tool that is essential is a pastry cutter. A few bowls in varying sizes, some measuring spoons and cups, a rolling pin, a pie plate-just the usual baking supplies. It doesn't take anything complicated to make pie crust. What tools do you need to make pie crust? Just sprinkle some cold water over the dough, a little at a time, until it holds together better. It might be too dry. If you find yours falling apart, there's an easy fix. It makes the pie crust exceedingly tender and flaky. It'll tastes good no matter how it looks. For a classic-looking crimped crust, use your finger and thumb on one hand and a finger from the opposite hand to go around the crust making "v" shapes. Don't worry about making it perfect, especially if it's just for family. You can use your fingers to make a pattern or grab a fork and go around the edge pressing the tines into the dough for a different pie crust design. There are a million ways to crimp pie crust. I pop it in the freezer! You want the dough to be nice and cold when you roll it out. This will result in tough dough, which is the exact opposite of what you want. Finally, chill the dough. Cold butter, got it? Secondly, don't over mix the dough. You don't want the butter to be soft and you certainly don't want it to be melted. Start with cold ingredients, most importantly the butter. This pie crust is absolutely, positively a keeper. I'll be stashing several in my freezer before the holidays hit to make life simpler. ever. Use it for your quiches, your Thanksgiving pies, your chicken pot pies. every type of pie. This really is the flakiest, most delicious pie crust. I was intrigued, and decided to try Sylvia's recipe and method here in plain sight. I really love flaky pie crust for my homemade pies, and it's always been a difficult quality for me to achieve, despite most people’s claims that their recipe is the flakiest pie crust in existence. " The crusts turn out even flakier!" Now you're talking, Sylvia. Something dear Sylvia suggested, though, really caught my eye: " You can even make them ahead of time and freeze them," she said. I'd seen different permutations/combinations of this recipe before-in fact, I believe my mom's "perfect pie crust" uses these same ingredients. I have a folder building of the reader recipes I plan to try in the new year, but the one I couldn't wait to test out was this pie crust recipe, sent to me by Sylvia L., a reader. I figure if someone's going to take the time to type out and email me a recipe, it's probably pretty dadgum good. I receive recipes from readers quite frequently, and I read each and every one.
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