If I am making a meal and I need a pie crust for the bottom of my pie dish I will now always use this "no fail pie crust" as what I like to call it. I struggled trying to come up with a recipe and yesterday I tried a few new things and a) it was so easy to roll out b) It was very easy to transfer to my pie dish and c) it tasted great. I used this pie crust to make a chicken pot pie which will be posted in my next blog post. I have yet to try it with an actual pie but I promise to do that in the next week or two and let you know how it goes.
1-1/2 cups flour
1/2 cup shortening
1/8 tsp salt
2 tbsp cold water
1 1/2 tsps vinegar
In a bowl, combine the flour and salt. Mix. Add shortening and using your pastry cutter. Cut up shortening into small pieces.
In a separate bowl, whisk together egg, water and vinegar. Pour into flour mixture. Using a fork combine just until mixed.
Form pastry into a ball. At this point I refrigerated for about 30 minutes. Lightly, flour your surface
Roll out until it is approx 1/8" thick and it is larger then the circumference of your pie dish
To transfer into your pie dish, lightly fold your pastry in half. If you need to loosen from the counter slide a butter knife under pasty and it will lift from counter.
Fold in half once again in the opposite direction
Lift with either a flipper or your hands and place in your pie dish. Unfold your dough.
Trim the edges of the dough
Before cooking prick with a fork about 4 times on the bottom
If you are going to be using your pie crust in a dish like chicken pot pie you will want to prebake part of your crust in a 350 degree oven for 15-20 minutes. If you need the crust to be completely baked for your dish bake it in a 350 degree oven for 30-35 minutes