This is one of the best crusts we ever tried for making pudding or custard filled pies or quiches. Use the information in Additional Comments to prebake. Truly flaky and wonderful.

Flaky Pie Crust
Recipe type: Pastry
Serves: 3 crusts
  • 3 Cups unbleached flour
  • 1 teaspoon salt
  • 1 1/3 Cups vegetable shortening; or
  • 1 Cup lard
  • 1 large egg
  • 1 Tablespoon vinegar
  • 5 Tablespoons cold water
  1. Cut the shortening into the flour and salt. Beat the egg, vinegar and water together. Add 1 T of the water mixture over part of the flour mixture. Gently toss with a fork. Push to one side of the bowl.
  2. Sprinkle the next Tablespoon of the water mixture onto the dry part, toss lightly, and push to the side of the bowl. Repeat until all of the water mixture is gone and all of the flour mixture is moistened.
  3. Gather with your fingers and form into a ball. Divide into three equal portions. Form each into a ball and flatten slightly.
  4. Roll to a 1/8-inch thickness on a lightly floured surface. If the edges split, push them together to seal. Always roll from the center to the edge, using light strokes.
NOTE: For a pre-baked piecrust, prick the crust with a fork and bake in a preheated 450 degree F. oven for 10 minutes or until lightly browned.

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