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Foolproof Piecrust

This dependable recipe for flaky piecrust allows you the luxury of making the crust ahead of time, simplifying pie making considerably.

Makes 3 single crusts

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter-flavored shortening
  • 1 large egg, beaten
  • 5 tablespoons water
  • 1 to 2 teaspoons white vinegar

Directions

In a large bowl stir together flour and salt; cut in shortening until crumbly.

In a small bowl mix egg, water and vinegar; add to flour mixture all at once. Stir until dough holds together. Divide into three balls. Flatten balls by hand until each is the size of a salad plate (about 6 inches).

To freeze, wrap each disk of dough in plastic wrap and seal in freezer bag. Freeze up to 1 month.

To use, thaw in refrigerator overnight. Roll dough between two sheets of waxed paper. Crust should be about ¼ inch thick and extend about ½ inch beyond the edge of the pie plate.

Transfer to pie plate and fold under extra pastry even with the rim of the plate. Crimp edge as desired. Prick bottom of pastry with fork.

Bake in a 450°F oven for 8 to 10 minutes or until lightly golden.