Pie Crust (DelRae's)

3 cups flour
1 1/2 cup butter - firm but not hard (DelRae uses shortening)
1/2 teaspoon salt

1 egg
1 tablespoon white vinegar
4 1/2 - 5 tablespoons cold water

  • Cut butter into flour into pea sized pieces.
  • Pour egg mixture over flour mixture and loosely mix, adding more water if too dry.
  • Let set for 10 minutes. Doesn't need to be chilled.
  • Use plenty of flour on board when rolling out.
  • Makes 2 pie shells.

Theory is that the acid keeps the gluten from forming strands and making crust tough. The egg holds it together instead.

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