Cooked - Autumn’s Pie Crust

Here is my recipe. It makes 3 pie crust, but you can always wrap the extra and refrigerate for up to 2 weeks

Here is my recipe. It makes 3 pie crust, but you can always wrap the extra and refrigerate for up to 2 weeks.

Pulse in a food processor around 8-10 times. Add in egg and pulse. Slowly add in water and vinegar. Pulse till forms a ball. Or comes together and easily. Divide into 3 pieces. I roll ⅓ of the dough between parchment paper. I also par bake for 10-12 minutes, then put in whatever filling and bake again.

I use the butter Crisco sticks. Crisco helps to hold the pie crust together, butter makes it flaky.

Vinegar is an old mennonite trick I learned from an old farmer’s wife while in Minnesota.

Course🍰Dessert

Diets🥕Vegetarian...

Category🥧Pie Crust

Cuisine🇺🇸American

Occasions🥖Baking🎉Holidays

Season🍂Fall

DifficultyEasy ⏰ 15m

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