I’m not sure what it is about pie crust, but it’s so darn good! I love how flaky, buttery, and delicious it is! I could probably eat an entire crust myself (kidding, of course). Call me crazy, but I love a good pie crust and boy do I have one for you! I always used store bought pie crusts because the thought of making a homemade crust never crossed my mind. My boyfriend actually suggested it because it was going to be one less trip to the store and I am so glad he did! The pie crust we made was amazing and was inspired by Ree Drummond, The Pioneer Woman! I browse through her site frequently and I must say, WOW! Her recipes are amazing!
Anyways, I used this crust and updated the vegetable pot pie recipe I posted a couple of months ago. I will post the updated recipe tomorrow. Here is the pie crust recipe. You’ll never want to buy pie crust again. Enjoy, bakers!
Ingredients
- 3 cups flour, more for dusting
- 1 tsp salt
- 1 1/2 sticks cold butter
- 1/4 cup vegetable shortening (I used Crisco butter shortening)
- 1 egg
- 5 Tbs ice cold water
- 1 Tbs distilled white vinegar
- Combine the flour and salt in a large bowl. Add in butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles (About 3-4 minutes).
- Lightly beat the egg with a fork and add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it’s just combined. Remove half the dough from the bowl because this makes enough for 2 crusts.
- To prepare crust, lightly flour area to prevent sticking. Roll out dough as desired. Be gentle and patient. (If dough gets stuck to surface, use a sharp spatula to loosen the dough and sprinkle more flour).
**You may also freeze the pie dough (I hear it’s even flakier after freezing). Put half of the dough into separate freezer bags and seal tight.