Perfect Pie Crust II Recipe - Allrecipes.com
Perfect Pie Crust II Recipe
  • READY IN hrs

Perfect Pie Crust II

Recipe by  

"This crust melts in your mouth! Recipe can be cut in half."

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Ingredients Edit and Save

Original recipe makes 4 single crusts Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Place flour in a large bowl. Cut in shortening and butter until mixture is crumbly.
  2. In a separate bowl, mix together egg, sugar, salt, and lemon juice. Make a well in the center of flour mixture. Pour in all of egg mixture and half of ice water. Stir gently with a fork, adding more water as needed, just until mixture forms a ball.
  3. Turn dough onto a floured surface and cut into 4 equal portions. Knead each piece briefly and shape into a disc. Chill 1 hour before rolling out.
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Reviews More Reviews

May 06, 2012

A simply beautiful, perfect pie crust. Easy to roll out (even easier to mix since I used the food processor), rich and flavorful, thanks to the egg, butter and sugar; tender and flaky. A light egg wash of a beaten yolk and a little water gave this beautiful crust the beautiful golden sheen it deserved. One of the best and easiest crusts I've ever tried.

 
Dec 17, 2007

I agree with the other reviewers that this pie crust is absolutely wonderful. Great taste, texture, AND very easy to work with. I use this recipe to make Old Fashioned Apple Dumplings by Micki. If you're making pie crust for the first time, this is a good one to start with...you can't mess it up. It's super easy and super delicious. Your diners will be impressed. I used all butter...no shortening (my family can't have shortening). And when I cut the recipe in half, I beat one egg, and simply pour half of it down the drain. I use King Arthur all-purpose unbleached, unbromated white flour. Absolutely delicious! Thank you SO very much for sharing this recipe!

 

38 Ratings

Jan 28, 2007

This pie crust rolled out velvety smooth and was an absolute pleasure to work with. The crust is slightly sweet with a hint of lemon. This has to be one of the flakiest, most tender pie crusts I've ever made, and it will be my go-to crusts for fruit pies.

 
Nov 29, 2008

We used all butter. It turned out great! A simple, reliable, easy to handle pie crust. Will use again!

 
Jan 29, 2003

it was a hit with the kids,,,they ate it with whip cream

 
Jun 15, 2009

very good and easy pie crust I made it to go with the "grandma's lemon meringue pie" on this site. Will make again

 
Dec 26, 2008

My first attempt at pie crust, and it turned out great! I had been nervous to try, but it was painless! Thanks for a great recipe!

 
Dec 08, 2008

I used this recipe for ALL of our Thanksgiving pies and they turned out great! I also used it for a chicken pot pie (I cut the sugar in half), also awesome.

 

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Nutrition

  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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