Tuesday, May 8, 2012

Pie Crust

I just recently discovered this recipe and I love it! It was super easy and my favorite part is that you can use it right away! Most pie crust doughs you have to let chill for an hour... Ugh, I hate waiting! When I decide to make pie it's usually a last minute thing.... This is Ree Drumond's recipe, aka The Pioneer Woman. 


3 c. all-purpose flour
1 tsp. salt
1 1/2 sticks of cold unsalted butter, diced
3/4 c. vegetable shortening
1 egg, lightly beaten
5 Tbsp. cold water
1 Tbsp. white vinegar


  1. Combine flour and salt in a large mixing bowl. 
  2. Add butter and shortening. Use a pastry cutter or a fork to break up the butter and combine the mixture. This takes 3-4 minutes.
  3. Add egg.
  4. Add water and vinegar.
  5. Gently combine together. This makes 2 pie crusts. 
  6. Divide dough into half, roll each out to 9 inches. 
Note: I have had success with only making half of this recipe before. 


Tristan said...

Excited to be following your blog now too! Thanks for the comments on mine!


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