Grandma's Secret Pie Crust

Recipe View Prepare: Ensure all ingredients are well-chilled. (5 minutes)

Recipe View Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. (2 minutes)

Recipe View Incorporate Shortening: Using a pastry blender or your fingertips, cut the chilled shortening into the flour mixture until the mixture resembles coarse crumbs. Some pea-sized pieces of shortening should remain. (8 minutes)

Recipe View Combine Wet Ingredients: In a separate small bowl, whisk together the beaten egg, vinegar, and ice water. (2 minutes)

Recipe View Combine Wet and Dry: Gradually drizzle the wet ingredients into the dry ingredients, mixing lightly with a fork until the dough just comes together. Do not overmix! (3 minutes)

Recipe View Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). (30 minutes +)

Recipe View Roll and Shape: On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Gently transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Repeat with the second disc of dough if making a double-crust pie. (15 minutes)

Recipe View Bake: Preheat oven to 425°F (220°C). For a blind-baked crust, prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden. For a filled pie, follow your recipe's baking instructions. (12-22 minutes)