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–+ servings
Perfect Pie Pastry from Maureen Adams
This “Perfect Pie Pastry” recipe offers a foolproof method for flaky, tender pie crust using a blend of butter-flavored shortening and a splash of vinegar to tenderize the dough. Designed to be used with a stand mixer for easy prep, this dough is praised for its consistency and freezer-friendliness. It’s ideal for both savory and sweet pies, giving bakers reliable results every time. The inclusion of vinegar and egg is a classic technique that helps prevent toughness and improves manageability, great for novice and experienced pie-makers alike.
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Prep Time 20 minutes
Cook Time 0 minutes
Resting Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 crusts
Calories 1283 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 ¾ cups solid vegetable shortening (butter-flavored )
  • 1 large egg
  • 1 tbsp cider vinegar
  • ⅓ cup cold water

Instructions
 

Step 1: Mix Dry Ingredients

  • Combine flour, sugar, and salt in mixer bowl.
  • Add shortening and blend until mixture resembles coarse crumbs.

Step 2: Prepare Wet Mixture

  • In a small bowl, beat together egg, vinegar, and cold water.

Step 3: Combine and Form Dough

  • Drizzle the egg mixture over the flour mixture.
  • Mix just until dough comes together. Do not overwork.
  • Shape dough into a patty.

Step 4: Chill Dough

  • Wrap in plastic wrap and chill in the freezer for 45 minutes or refrigerate overnight.

Step 5: Portion and Store Dough

  • Form chilled dough into a long roll.
  • Divide into fourths.
  • Wrap each portion individually in plastic wrap.
  • Refrigerate or freeze until needed.

Step 6: Usage Guidance

  • Use ¾ of one portion for an 8-inch pie shell.
  • Use ½ of one portion for a shell with top crust.

Tips

  • Use very cold water and keep ingredients chilled for the flakiest crust.
  • Substitute part of the shortening with butter for richer flavor.
  • Add 1 to 2 teaspoons of sugar for sweeter dessert pies.
  • Add a pinch of cinnamon or nutmeg for spiced holiday pies.
  • Freeze dough portions for up to 3 months.
  • Roll dough between sheets of parchment paper to prevent sticking.
  • Brush crust edges with egg wash before baking for a golden finish.
  • Use ½ recipe for a double-crust pie or ¼ recipe for a single 8-inch shell.
  • Allow dough to rest 5 to 10 minutes at room temp after chilling to make rolling easier.

Nutrition

Calories: 1283kcalCarbohydrates: 98gProtein: 16gFat: 92gSaturated Fat: 23gPolyunsaturated Fat: 26gMonounsaturated Fat: 37gTrans Fat: 12gCholesterol: 45mgSodium: 196mgPotassium: 188mgFiber: 3gSugar: 3gVitamin A: 63IUVitamin C: 0.1mgCalcium: 31mgIron: 6mg
Keyword 1930s baking, baking basics, buttery flavor, classic pie crust, freezer friendly, heirloom recipe, homemade pie crust, pastry dough, pie crust, tender, vintage recipe
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