How to Make the Perfect Old-Fashioned Pie Crust

When it comes to baking the perfect pies, I believe it1 egg yolk
all starts with the perfect pie crust and in my opinion,In a large bowl, mix together the all-purpose flour,
store bought crusts do nothing for me. Like mybaking powder and salt. Using a pastry blender, blend
mother and grandmother, I prefer good old-fashionedin the vegetable shortening and set aside. In a small
hand-rolled crusts made the traditional way with flour,bowl, combine the cold milk, tap water and egg yolk,
shortening and other ingredients.blending ingredients together by using a fork. Stir the
The following recipe was given to me 20+ years agoliquid mixture into the flour mixture until the
by my grandmother who was a fantastic pie baker.ingredients are well combined. Let the dough sit for 5
This recipe will make 3 crusts.minutes in a covered bowl.
Freezing and Refrigeration Tip: If you are not goingSeparate dough into thirds and roll each third out
to be using all 3 crusts right away, you can roll themonto a floured dough board using a rolling pin. Your
out and place in your baking dish. Cover with foil andcrust is now ready to be gently placed inside your
place into the freezer for up to 3 months. You canbaking dish.
make your dough and form into a large ball and placeIf desired you can brush your top pie crust with an
in your refrigerator for up to 12 hours. Remove fromegg glaze which gives a nice glossy finish to your
the refrigerator and let it come back to roomcrust.
temperature before rolling the dough out.Egg Glaze Recipe
Triple Pie Crust Recipe1 tablespoon cold milk
3 cups all-purpose flour1 large egg yolk
3/4 teaspoon baking powderSeparate the egg yolk from the egg white using an
1 1/2 teaspoons saltegg separator. Add in the tablespoon of cold milk and
1 1/4 cup vegetable shorteningwhisk until blended. Using a pastry brush, lightly glaze
2 tablespoons cold milkyour top pie crust.
4 1 /2 tablespoons tap water