I just whipped this up in my food processor, for pecan pies..Yum! So tender and flaky..
Prep time: 10 Min
Serves: makes 4 crusts
4 c flour
1 tsp salt
3 Tbsp sugar
1/2 c cold water or a little less
1 3/4 c crisco shortening , (do not sustitute)
1 Tbsp vinegar
1. I do mine in my food processor on pulse. If you don’t have a food processor; my aunt says she she mixes the flour, Crisco and salt with a fork..then she mixes the egg slightly, adds it to the water, then adds the vinegar…then adds that to the flour, continues mixing with a fork till holds together.. Flour your counter well, and roll..it has such a soft consistency..so easy to work with
2. Update: After I posted this recipe; I called my aunt to see if she knew what the vinegar does in this recipe. She didn’t know, other than maybe helps with the flakiness… She said she rolls the dough out to size needed; then rolls the dough onto the rolling pin, and rolls it out onto the pie pan..I have done it that way also..so easy My method which worked fine, was I put all in processor except the water and pulsed 8 – 10 times, then when was large crumbly pieces; I added the water a little at a time, till was holding together..I then wrapped in plastic wrap and chilled for an hour. Just make sure you use plenty of flour when rolling out..
3. I get so many asking for this recipe, every time I take a pie somewhere. They can’t get over how tender and flaky this crust is.