Mom's No Fail Flaky Pie Crust

Perfect Flaky Pie Crust every time! Mom's No Fail Flaky Pie Crust is easy to make, flaky and delicious.

Course Dessert

Cuisine American

Keyword shortening,vinegar,sugar,egg

Prep Time 15

Cook Time 20

Total Time 35

Servings Double Pie Crust

Calories 582kcal

Author Nicole Crocker

In a large bowl, whisk Flour Sugar and Salt together.
Add chilled shortening and cut into flour mixture with a pastry blender or fork until a crumb mixture is achieved.
In a small bowl with Vinegar egg and water together.
Add egg mixture to flour mixture and mix with a fork until mixture just comes together to for a dough.
Use your hands to mix together just until no more loose crumbs are in the bowl.
Cut dough into two equal pieces.Wrap each in plastic wrap and chill in the fridge for at least one hour or up to two days.
If making a single pre baked pie crust. Roll out your chilled dough and place in pie plate. Trim and crimp the edges. Use a fork to polk holes in the pie crust base to prevent air pockets from forming. Line with tin foil and fill with dry uncooked rice, beans or pie weights. Place in the fridge for 30 minutes then place in a 400 Degree Fahrenheit oven for 20 minutes.
If making a pie with bottom and top crust. Roll out first crust and line pie plate. Add filling then roll second crust and place over your filling. Cut excess dough along edge then crimp edge to seal together. Bake according to your particular recipe recommendation. *This will vary depending on what type of filled pie you are making.