This recipe produces super-tender flaky crust that will give you bragging rights. My grandmother always made hers with lard, but I use a combination of good-quality vegetable shortening and butter instead. The acidity in the vinegar weakens the gluten just enough to make rolling the crust a breeze, and it also prevents shrinkage when the crust is baked.
This recipe was excerpted from 'The Back in the Day Bakery Cookbook' by Cheryl Day. Buy the full book on Amazon.
If you have frozen the dough, defrost overnight in the refrigerator.
Recipe information
Yield
Makes two 9-inch pie crusts (or 1 crust for a double-crust pie)
Ingredients
Preparation
Step 1
In a large mixing bowl, whisk the flours, sugar, and salt; set aside.
Step 2
In a large measuring cup or a small bowl, beat the egg with ⅓ cup of the water and the vinegar.
Step 3
Add the shortening and butter to the flour, and, using a pastry blender, cut it until the butter resembles small peas. Add the egg mixture, gently tossing and mixing with your hands or a folk just until the dough comes together in a ball. If the dough seems too dry, add a little more ice water, about 1 tablespoon at a time as necessary.
Step 4
Gather the dough together on a lightly floured work surface and divide it evenly into 2 balls. Wrap each half in plastic wrap and flatten with the palm of your hand into a disk. Chill for at least 1 hour. The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.
Step 5
If the recipe calls for a pre-baked pie shell, preheat the oven to 400°F. Line the pie shell with aluminum foil or parchment and fill with fried beans or pie weights. Bake for 15 to 20 minutes. Remove the foil and beans and bake for an additional 5 minutes, or until golden brown. Let cool before filling.
