Perfect Pie Crust II

Perfect Pie Crust II

37
Kira Hultsman 0

"This crust melts in your mouth! Recipe can be cut in half."

Ingredients 1 h 15 m {{adjustedServings}} servings 292 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.
  2. In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.
  3. Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.
Tips & Tricks
Graham Cracker Crust I

This basic graham cracker crust that works well for baked and unbaked pies.

How To Make Pie Dough

See the tricks to making pie dough from scratch.

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Reviews 37

  1. 44 Ratings

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naples34102
5/6/2012

A simply beautiful, perfect pie crust. Easy to roll out (even easier to mix since I used the food processor), rich and flavorful, thanks to the egg, butter and sugar; tender and flaky. A light egg wash of a beaten yolk and a little water gave this beautiful crust the beautiful golden sheen it deserved. One of the best and easiest crusts I've ever tried.

DivineHealth7
12/17/2007

I agree with the other reviewers that this pie crust is absolutely wonderful. Great taste, texture, AND very easy to work with. I use this recipe to make Old Fashioned Apple Dumplings by Micki. If you're making pie crust for the first time, this is a good one to start with...you can't mess it up. It's super easy and super delicious. Your diners will be impressed. I used all butter...no shortening (my family can't have shortening). And when I cut the recipe in half, I beat one egg, and simply pour half of it down the drain. I use King Arthur all-purpose unbleached, unbromated white flour. Absolutely delicious! Thank you SO very much for sharing this recipe!

KATYPI
1/28/2007

This pie crust rolled out velvety smooth and was an absolute pleasure to work with. The crust is slightly sweet with a hint of lemon. This has to be one of the flakiest, most tender pie crusts I've ever made, and it will be my go-to crusts for fruit pies.