Classic Pie Crust recipe
This is my go-to pie crust recipe .... it's light and flaky!
Equipment
- Pie tin
- Pastry cutter
Ingredients
- 2 cups flour
- 1 tsp salt
- 1 cup Crisco
- 1/3 cup milk
- 1 TB vinegar
Instructions
- In a large bowl, whisk flour and salt together.
- With a pastry cutter, cut in Crisco until combined.
- Slowly add in milk and vinegar.
- Once some-what combined, dump onto a floured surface and continue to mix by hand.
- Your crust is complete when it's fully combined - look for marbling and don't overmix!
- Divide dough into two circles.
- Roll one pie disk into a 8 or 9 inch pie pan.
- Fill with your desired filling.
- Roll other pie circle on top of the filling.
- Brush the top with an egg or milk - either will work - and sprinkle with sugar.
- Bake according to your pie and ENJOY!
Notes
There is no bake time on this pie crust because it needs to be filled before you bake. I'm sure you could use this crust with a cream or no bake filling but I haven't done that.
I've only used this pie for baked pies like pecan, apple, or chicken pot pie - which generally bake for 30-40 minutes, depending on the pie.