Grandma's Pie Crust
This is a simple shortening pie crust that bakes up crisp and holds its shape for any filling. The egg gives the dough extra structure, and a small splash of vinegar is the old baker's trick for keeping it tender and easy to roll. Chilling the disk for half an hour relaxes the dough so it does not shrink in the pan. Blind baking with beans or rice keeps the sides upright.
Instructions
Stir the flour and salt together in a large bowl. Cut in the shortening with a pastry cutter until the mixture looks like tiny peas.
In a separate bowl, whisk the egg, vinegar and cold water until fully combined. Drizzle this over the flour mixture and stir with a fork until a dough forms.
Gather the dough into a ball and flatten it into a disk about 10 cm (4 inches) wide. Wrap it in plastic and refrigerate for 30 minutes.
Roll the chilled dough into a circle about 20 cm (9 inches) across and fit it into a 20 cm (9-inch) pie pan.
Line the unbaked shell with foil or parchment paper and fill it with dried beans or rice to hold its shape.
Bake at 220°C (425°F) for about 15 to 18 minutes, until the crust is light golden brown. Let it cool completely before adding any filling.
Make it personal.
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