Flaky Pie Crust
Serving size: 3 crusts
Prep Time: 20
FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, beans, peanuts
Ingredients:
1 1/2 Cup Crisco
3 Cups GF all purpose flour
1 large egg
5 Tbsp. cold water
1 Tbsp. white vinegar
1 Tsp salt
Instructions:
In large bowl, with a pastry cutter work the Crisco and flour together for 3-4 minutes until there are no large chunks of Crisco
In a small bowl beat the egg and pour into flour mix
Add cold water, vinegar, and salt
Stir together gently till well combined
Separate into thirds and place in freezer safe bags
Using a rolling pin flatten each bag
Place in foil till you need them
If using immediately put into freezer for at least 20 minutes
Remove crust from freezer
If frozen, let thaw for 15 minutes
On well floured surface roll out crust starting from middle
Roll until at least 1/2 inch larger than pie pan
With metal spatula, lift the dough carefully into pie pan
Gently press dough to the edges of the pan to make a clean edge
Story behind the recipe:
Store pie crusts don’t always cut it, especially around the holidays you need that special touch to make it that much better. So we made our own creation that satisfies the craving for something more special and fully homemade. This crust can be used for any pie, and it makes 3 crusts so you have plenty for if you want to do a top/design or you plan to make more pies. If you don't need the extras, you can always freeze whats left over and use it later. It's really handy to make it in this quantity so you're always prepared later on.
