100 Year-Old Pie Crust (Pastry Dough)

⏱ 10 mins 🍽 4 8-inch pie crusts 🏷 Dessert

This is a timeless recipe for a wonderfully flaky and flavourful pie crust. It is versatile enough for any pie filling you can imagine, whether you need a full crust, a lattice top, or decorative cut-outs. The recipe yields enough pastry for four 8-inch pie crusts or approximately three 9-inch ones. Preparation is quick, taking only about 10 minutes before chilling.

100 Year-Old Pie Crust (Pastry Dough)

Ingredients

  • 4 cups all-purpose flour
  • 1 3/4 cups vegetable shortening
  • 3 tablespoons white sugar
  • 2 teaspoons salt
  • 1 egg
  • 1/2 cup cold water

Method

  1. Combine the flour, vegetable shortening, sugar, and salt in a large mixing bowl, using a pastry cutter to work them together until the mixture resembles coarse crumbs.
  2. Whisk the egg with the cold water in a separate bowl. Pour this liquid into the flour mixture and incorporate it using the pastry cutter.
  3. Alternatively, you can use a food processor fitted with a dough blade, pulsing for each of the previous steps.
  4. Wrap the dough tightly in plastic and place it in the refrigerator to chill before you are ready to roll it out.

Nutrition (per serving)

Sodium1183300 mg

Recipe details

CategoryDessert
AuthorHadice