Mom’s Best Pastry Pie Crust
This pie crust recipe with vinegar is the one my mom used for as long as I can remember. The vinegar makes it light and flaky, and the egg makes it a little more elastic and easier to roll.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 pie crusts 1x
- Category: Dessert
- 3 cups flour
- 1 cup lard or palm shortening, or half butter/half lard, cold
- 1 teaspoon salt
- 3–5 tbsp cold water
- 1 egg
- 1 tablespoon vinegar
- Cut together flour and lard with a pastry blender or pulse in food processor to form pea sized bits.
- Mix together salt, 3 tablespoons water, egg and vinegar. Cut wet mix into flour mixture with a fork to form a dough. Add more water if needed.
- Divide, shape into disks and chill. Use a rolling pin to roll out between two sheets of wax paper or on a pastry cloth.
To Blind Bake (Bake Without Filling)
- Preheat oven to 375°F.
- Roll out pastry and fit into pie pan. Use a fork to poke small holes in bottom of pie crust.
- Place a sheet of wax paper in crust, weighted down with dried beans or pie weights, to keep crust from puffing up.
- Bake for 10 minutes, then remove pie weight and bake until lightly browned, about 5-7 minutes more.
- Remove from oven and cool on wire rack.
This recipe makes enough for 3-4 for crusts, depending on how thick you roll the dough. It can be made ahead and refrigerated or frozen.
Keywords: pie, pastry, crust, dessert