Mom's Pie Crust

Some things just need to come from the house you grew up in. While the original recipe used Crisco, it was changed to all butter a long time ago and still seems the same, just because of where it came from. This pie crust recipe makes 4 single crust pies or 2 double crust. Why not make a large batch like this if you are going to the trouble to make crust? It freezes well wrapped in plastic wrap inside a freezer ziplock bag. So you could save some for later to make a pot pie, or galette, or other type of pastry weeks later.

The dough trimmed and partially folded under for a single crust pie. 

Mom's Pie Crust

2 double crust pies or 4 single crust pies

Ingredients 

4 cups flour

2 tsp salt

1Tbs sugar

1 3/4 cup unsalted butter, cold

2 eggs used separately 

1 tbs white vinegar

1/2 cup ice water 

Directions 

Whisk together flour, salt, and sugar.

Cut butter into flour mixture until pea size pieces form. Set aside.

Whisk together 1 egg, vinegar, and ice water.

Stir into flour and butter until it barely comes together. 

Knead 10 times.

Cut into 4 equal pieces, form disks and wrap in plastic wrap.

Freeze 15 minutes or refrigerate for 30 minutes. 

Preheat oven to 350 to bake a single shell. 

Roll out out on floured surface to about 16 inch diameter circle, checking occasionally that it is not stuck to the counter. Add more flour below if it is getting too sticky. 

Carefully, not to crease or break the dough, fold in half and fold in half again, transfer to a pie plate and unfold to evenly cover it. DO NOT STRETCH the dough. Pie crust shrinks as it cooks. If you refrigerate your dough all rolled out and ready in the pan for 10 min or so before baking this also can help it from shrinking.  Just be careful not leave it in the fridge too long. If you put a very cold, or freezing pan into a hot oven, it could shatter from the heat.

**If forming a SINGLE crust pie, cut excess dough off so there is about an inch over hang from where you want your edge to be. Fold the over hang under and start pinching whatever pattern you'd like. Carefully press down as you go to help the dough stick to the edge of pan. Prick a few fork holes on the bottom of crust to avoid bubbles. 

Whisk remaining egg with 1 Tbs water to make an egg wash and lightly coat the crust. 

Bake at 350 for 20-30 min

**For DOUBLE crust pies, place bottom crust in pie plate. Cut off all excess to make the edge of the crust flush with the edge of the pan. Fill crust with your filling and cover with second rolled out crust using the folding method. 

Cut the excess top crust leaving about 1/2 inch over hang that you fold under the bottom crust. Then crimp how you would like, slice a few vents, brush with egg wash, and sprinkle with a small amount of sugar if you'd like.