The Home Grown Farm

The Home Grown Recipes

The Home Grown Mom’s Perfect Pie Crust


3 cups flour (white or whole wheat will work)

1 cups butter flavored Crisco (I know, I know but it’s really the best)

5 tbsp. ice water

1 tbsp. Apple Cider Vinegar

1 tsp. salt

1-2 eggs (1 for the mixture and 1 for the wash unless you’re making only 2 crusts)

1.  Combine flour and salt and use a pastry knife to cut in the Crisco till the mixture is well blended with mostly lentil-sized chunks.
2.  Crack one egg into a small dish and whisk briefly before adding to your crust.  Wash that dish and add cold water and a few ice cubes.  Swirl the cubes around to get the water nice and cold and then scoop out 5 tablespoons of ice water and add to your mixture.  Add 1 tablespoon of Apple Cider Vinegar and mix until the dough is well combined.
3.  Divide dough into thirds and shape each third into a round and somewhat flattened disc.  Place each disc between two sheets of wax paper and set in the refrigerator or freezer to cool while you prep the insides.  For what it’s worth, if you happen to have a kitchen scale, I highly recommend weighing each third to ensure you’re evenly dividing the dough.  I always used to eyeball it and then purchased a scale to weigh my bread dough and discovered the source of my uneven loaves.
4.  When you’re ready to roll out your crust, take one disc out of the fridge but leave it in between the sheets of wax paper.  Then, take your rolling pin and roll into desired size and shape while the dough is between the wax paper.  Once you’ve got the size and shape where you want it, peel back the top portion of wax paper and place the dough in your pie dish then peel off the other piece of wax paper.  My mom passed this technique on to me and it is absolute genius.

NOTE:  If you want to make only two crusts, reduce as follows:
2 cups flour
2/3 cup butter flavored Crisco
3+ tbsp. ice water (add more if your dough seems especially dry but do so in 1 tsp. increments)
½ tbsp. Apple Cider Vinegar
1 tsp. salt
1 egg
Follow above directions EXCEPT, in step two, after whisking your egg, pour half of it into another bowl and set aside for later.  When you’re ready to fill your pie, brush the inside of the pie crust with the egg, fill with desired filling, top with second crust and brush the top with the remaining egg.  If you’re baking a fruit pie, be sure to sprinkle some sugar on top.