Two Good Pie Crust Recipes

I like to use a solid fat in piecrust like butter, lard, or shortening to make the crust nice and flaky. But, to save some pennies, in this first recipe, I cut my solid fat by using half oil.

Simple Single Pie Crust

1 1/3 cup Flour

1/4 tsp. Salt

1/4 cup Oil

1/4 cup Butter, cold

3 1/2 TBS. Cold Water or Milk

Mix the flour and salt.

 Add the oil and stir until the mixture looks crumbly.

Grate the cold butter into the mixture. Stir gently to distribute.

Add the water in a few dribbles in different places in the mixture. Stir to form dough.

Shape into a disc. Wrap in plastic and chill 10 minutes before rolling out.

Jennifer Smith's Large Batch Of Pie Crust (2 Double Crusts or 4 Singles)

5 cups Flour 

1 tsp. Salt

2 cups Shortening 

1 Egg cracked into a measuring cup

2 TBS. Apple Cider Vinegar added to the egg in the measuring cup 

Water to fill the measuring cup to the 1 cup line

Mix flour, salt, and shortening until crumbly.

Add the liquid ingredients. Stir until the dough starts to come together. 

Form dough into 4 discs. Wrap in plastic and chill for 15 minutes before rolling out.