Rachel's Recipes

Make Ahead Pie Crust

Posted on: December 2, 2009

I’ve made this for the Rustic Apple Pie. I also used it as a crust for quiche.

Ingredients
1.5 cups vegetable shortening (Crisco)
3 cups all-purpose flour
1 egg
5 Tablespoons cold water
1 Tablespoon white vinegar
1 teaspoon salt

Directions
In a large bowl, with a pastry cutter or two knives, gradually work the shortening into the flour for several minutes until they are incorporated together and resemble a coarse meal.

In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.

Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out until it’s about ½ inch larger in diameter than your pie pan.. (Sprinkle some flour over top of the dough if it’s a bit too moist.)

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Source: The Pioneer Woman Cooks – Ree Drummond.

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