Rustic Pie Crust {Flakiest pie crust ever}

This pie crust is SO flaky and crumbly and has a wonderful texture.  I do think it is more difficult to work with than my easy flaky pie crust, so if you are a beginner, you may want to try that one.

Once cooked, this crust has a beautiful rustic look to it.  It is perfect for fruit pies that use a double-crust.

Perfect Pie Crust

Recipe slightly adapted from The Pioneer Woman

-3 cups flour
-1 1/2 cup Crisco shortening
-1 egg
-5 Tablespoons very cold water
-1 Tablespoon white vinegar
-1 1/2  teaspoons salt
*This recipe does not call for sugar but next time I may add 1 tsp


Measure the flour into a large bowl and use a pastry blender to cut in the shortening until mixture resembles coarse crumbs. 

In a small bowl whisk the egg, then add the cold water, vinegar, and salt.  Whisk until combined.

Pour over the flour/shortening mixture and toss gently with a fork just until combined.

Separate dough into two pieces and wrap in plastic wrap.  Place in freezer for 15  minutes to chill.

Remove from freezer and allow to thaw for a few minutes (up to 15) until workable.  Roll out each piece of dough between two sheets of parchment, to desired size.  If your dough is very sticky, add extra flour to the parchment so the dough won't stick to it.

Place rolled out crusts in the freezer (parchment still attached on top and bottom) for 10-15 minutes to chill.  This will make it MUCH easier to remove the parchment and press them into the pie plates without sticking.  Just be sure not to freeze too long, or your crust won't be flexible enough to press into the pan without breaking.  If you over-chilled, allow crust to thaw for a few minutes at room temperature.  If at any point the dough gets hard to work with, put it back in the freezer for awhile.

Press crusts into two 9-inch pie plates.  Or for a double-crusted pie, press one crust into a pie plate and reserve the other one in the fridge or freezer (parchment attached) until bottom pie crust is filled.

Tuck excess dough under and crimp edges with two fingers and a thumb.

This crust is extra beautiful if you brush it with an egg wash before baking.  (1 egg whisked with 1 Tbsp water.)

Bake according to directions for your specific pie.

If your recipe calls for a pre-baked pie crust, you can probably bake this at 425 degrees for about 10 minutes or until golden.  I have never actually pre-baked it, so just watch it close so it doesn't burn!

Allow to cool completely before filling.