Jaggers Family Perfect Pie Crust!!

The

Jaggers Family

Perfect Pie Crust

Recipe

I grew up amoung some great cooks. I mean woman who really knew what they were doing. Learning how to make a pie crust was one of the first things I had to learn to do. And do it well. This recipe is one from my grandmother that I have used MANY MANY times. I do not however, have any step by step instructions on here for it. Many times, I have took the help of the store with pie crust when I just don't want to spend the time making it from scratch.

This is by far one of the best flakest pie crust ever..I mean ever.. you just have to follow the process.

Ingredients

• 1-1/2 cup Crisco (vegetable Shortening)

• 3 cups All-purpose Flour

• 1 whole Egg

• 5 Tablespoons Cold Water

• 1 Tablespoon White Vinegar

• 1 teaspoon Salt

• Pinch of Sugar

 

 Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles 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. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

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.

And for a

Pre-Baked Crust:

 If your recipe calls for it, after you unfold the dough in the pie pan and have it all pretty with your scalloped edges and what not, take a fork and poke the dough all over. This will let steam escape so your dough doesn’t deform. Bake in a 425 degree oven for about 20-25 minutes. Depending on how brown you like your crust. (Special Note: Don’t even bother with those pie weights because they will keep the steam inside the crust and it won’t brown properly on the bottom.)

K Jaggers

♥