Pie Crusts for a Crowd!
Easy to handle, tender, flaky results every time. The Egg adds extra richness and binds it all together while the Vinegar adds tenderness to the crust.
Servings Prep Time
3double crusts 20Minutes
Cook Time
Servings Prep Time
3double crusts 20Minutes
Cook Time
  1. Into a large mixing bowl, measure the 5 cups Flour and Salt. Add the Shortening by large spoonfuls. Don’t just dump in the whole 2-1/2 cups all at once. That just makes more work and I’m all about easy!
  2. Using a Pastry Cutter, cut the Shortening into the Flour. REALLY work it! The goal is course crumbs. Not too fine but no major lumps. Get it all uniform in size. Shouldn’t take more than 2-3 minutes.
  3. Get out a 1 Cup measuring cup, the Vinegar and the Egg.
  4. Add the 1TBSP of Vinegar to the measuring cup and then add the egg. Fill the measuring cup to the 1 cup level with ICE COLD WATER. The break the Egg yolk and mix it all together with a fork.
  5. Pour the Egg, Vinegar and Water slowly over the Flour mix. Then with a Rubber Spatula, gently mix it all together just until barely combined.
  6. Turn the mix out onto a generously floured plastic wrap covered surface. Knead lightly 8-10 times,just until it all comes together in a soft ball that is not sticky.
  7. Shape the Pie Dough into a rectangle and divide it into thirds. Then divide each third into half. There you have it. 6 individual pie crusts!
  8. Using a well floured rolling pin, roll the dough out nice and thin to where it will fit a 9″ Pie Plate.
  9. Place the Pie Dough into the Pie Plate and gently smooth it around to fit the bottom and sides. Cut off any extra dough hanging over the edge leaving about 1/2 inch overhang. Crimp the edge to look pretty.
  10. Make your Pie Filling of choice. In my case, I made a Pumpkin Pie, because…well…it’s that time of year and we both love it!
  11. Bake your Pie as directed for your recipe. Then get ready for the compliments! Remember, any Pie Dough you do not use can be wrapped in plastic and placed in a freezer bag and frozen up to 3 months.
  12. Mouthwatering deliciousness!
  13. Thanks so much for stopping by today my friends! Please visit my website at: www.thejourneygirl.com and leave me a comment! I love hearing from you on my website and not just on Facebook.
  14. Wherever your journey leads you this Thanksgiving, I hope we will all pause to give Thanks for our Blessings and give Hope to those who need it.
  15. “Thanks” for “Giving” me the gift of your time for reading and commenting on The Journey Girl. I am Thankful for you all. Journey On! Hugs and much love from me, Karen, TJG

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