Perfect Flaky Pie Crust

3 cups of flour – put in mixing bowl.

1 1/2 cups Butter flavored Crisco – Add to flour using a pastry cutter.  Gradually work the Crisco into the flour (takes about 3-4 minutes) until it looks like course meal – no large chunks of shortening.

Crack 1 egg into a bowl and beat it with a fork.  Pour the egg into the flour mixture.

Add 5 T. cold water

Add 1 T. vinegar

Add 1 tsp. salt

Stir together gently.

Divide dough into 3 equal balls.  Place each ball into a large Ziplock bag.  Using a rolling pin, slightly flatten each ball of dough to make rolling easier later.  Seal each bag and place in the freezer.  If you are using it right away, freeze for about 15-20 minutes.

When using, it is best to begin while the dough is quite firm.  Let it thaw for about 15 minutes.

Flour your surface. Flour the top of the dough.

Gently roll from the center outward in one stroke.  When it begins to crack on the edges, use your hands to form it back into the shape of a circle.  If you feel as though the bottom is really sticking to the surface below, use a sharp spatula and flip it over.  Be sure to flour the surface again before you flip.

Roll until the dough is about 1/2″ larger than the pie pan.  I prefer using a metal pie pan.

Gently adjust the dough so that it’s laying right against the pan.  Either trim the crust or tuck the excess dough under.

Make the edges fancy if you prefer.

Recipe Source: Pioneer Woman shared by Cindy E.