aurora's pie crust

(2 ratings)
Recipe by
Aurora McBee
Great Falls, MT

My mother won awards for her pie crust. She was also published in a cooking magazine. I could never duplicate it and so I always bought pre-made crusts. I finally experimented enough to find a recipe that works for me! And if I can make pie crust, anyone can!

(2 ratings)
yield 1 two-crust pie
prep time 20 Min
method Bake

Ingredients For aurora's pie crust

  • 2 c
    flour
  • 1 tsp
    salt
  • 2/3 c
    crisco-chilled
  • 1
    egg-beaten
  • 3-5 Tbsp
    ice water
  • 2 Tbsp
    vinegar

How To Make aurora's pie crust

  • 1
    In a large mixing bowl mix together flour and salt.
  • 2
    Cut the chilled Crisco into the flour. Be careful not to overwork it.
  • 3
    Mix together beaten egg, 2 tablespoons of the ice water, and vinegar.
  • 4
    Pour water, egg, vinegar mixture directly into the center of the flour, Crisco mixture. Fold the flour into the center from the outside. Add additional water, if necessary, a little at a time. Stop folding when your crust starts to form a ball.
  • 5
    Divide the crust into two portions and form into disks. Wrap each disk in plastic wrap and chill in the freezer.
  • 6
    When the crust is cold roll out each disk on a well-floured surface. Roll your crust around your rolling pin and unroll into your pie plate.
  • 7
    Roll or pinch the crust to your liking. Bake as suitable for your filling.
  • 8
    ***Lard may be used in place of the Crisco, but don't use butter. ***If you need to blind bake the bottom crust for a fruit or custard pie, use whatever dry beans or rice you have around the house. Just pour them into a little aluminum foil on top of your crust. Then save them for next time. ***I have found it works well to brush egg white or corn syrup on the bottom crust before baking so your bottom crust doesn't get so soggy.

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