French Pastry Pie Crust431 Reviews
“My mom found this recipe several years ago, and I still use it today.” - by TJ
Original recipe yields 2 pie crusts
- In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
- In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
- Allow dough to rest in refrigerator 10 minutes before rolling out.
Amount Per Serving (16 total)
- 212 cal
- 13.4 g
- 20.3 g
Based on a 2,000 calorie diet
Reviews (431)Rate This Recipe
"This crust was great! Great flavor even though it doesn't have any butter in it.(I'm a true butter lover) And it has a great texture, tender and flaky. The key is to not over work it. When I added the..." See more liquids and stirred with a fork to get everything somewhat mixed, I then dumped the dough onto a piece of cling wrap where I used it to lightly squeeze it together until it formed a nice ball. If you knead this dough too much it flatten all the shortening pieces. Therefore you won't have anymore flaky, just tough. The cling wrap trick also helps in not adding extra flour as you do when you knead, and that can also make a tough dough."
"THIS IS THE FIRST TIME I HAVE EVER THOUGHT ABOUT REVIEWING A RECIPE (AND BELIEVE ME I HAVE USED QUITE A FEW GOOD ONES), BUT THIS ONE WAS WORTH THE TIME AND EFFORT. YOU MUST UNDERSTAND THAT USUALLY I ..." See moreWOULD NOT BOTHER TO REVIEW A PRODUCT IF I HAVE TO BECOME A MEMBER, BUT AGAIN I PUT THAT ASIDE BECAUSE I WAS SO ANXIOUS TO REVIEW THIS CRUST. I HAVE NEVER BAKED A PIE CRUST BEFORE AND FRANKLY I WAS SCARED TO DEATH TO TRY, BUT I READ THIS ONE AND DECIDED TO TRY IT; THAT WAS THE BEST CHOICE I COULD HAVE MADE. THIS CRUST WAS LIGHT AND VERY FLAVORFUL. I MUST ADMIT I DID USE CHILLED BUTTER INSTEAD OF SHORTENING. REGARDLESS, THIS CRUST IS SUPERB AND EVERYONE WHO HAS TRIED THIS CRUST RAVES ABOUT IT. THANK YOU TO WHOMEVER SUBMITTED THIS RECIPE BECAUSE IT IS A KEEPER THAT I PLAN ON PASSING DOWN TO MY LUCKY CHILDREN."
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