Rocky Mountain Lodge

Pie Crust Recipe, Pie Crust

With the holidays coming up pies are a favorite in our family for the holidays. And a good pie crust is extremely important to a good pie. This pie crust recipe is from Brian’s Grandma Tillie. It’s been the best pie crust I’ve ever had. Enjoy!

  • 4 cups all purpose flour
  • 1 Tbsp. sugar
  • 2 tsp. salt
  • 1 3/4 cups shortening
  • 1 Tbsp. white or cider vinegar
  • 1 egg
  • 1/2 cup ice water

Combine flour, sugar, and salt. Cut shortening in with pastry blender.

Mix together vinegar, egg and water.  Add to flour mixture a little at a time, mixing with fork until just moistened. Do not over mix.

Bring dough together into a ball. Cut into 4 pieces. Flatten each piece into a round disc. Wrap discs in plastic wrap and chill at least 1/2 hour. Or you can wrap them in plastic wrap, put them in a freezer bag and freeze them for later use.

When ready to use, roll each disc on a floured board to a 1/8″ thick circle, 2″ wider than your pie plate. Fold in halves or quarters and transfer to pie plate and open.

Fill and bake as directed.

This recipe makes 2 two-layer pie crust, or 4 single layer pie crusts.

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