Pie Crust C Super
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Basics A simple and reliable recipe for a classic flaky pie crust. This foundational pastry dough is perfect for both sweet and savory pies.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 30 mins | 2 crusts |
🔪 Key Equipment
- Mixing bowl
- Pastry cutter
Ingredients
Dough Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Flour | Sifted |
| 1 cup | Crisco | Chilled |
| 1 tsp | Salt | None |
| 1/3 cup | Sour Milk | None |
| 1 tbsp | Vinegar | None |
Instructions
Step 1: Preparation
- In a large bowl, combine the 2 cups flour, 1 cup Crisco, and 1 tsp salt until the mixture resembles coarse crumbs.
- In a separate small bowl, mix the 1/3 cup sour milk and 1 tbsp vinegar together.
- Combine the liquid mixture with the dry ingredients, mix until just incorporated, and set aside to rest before rolling.
💡 Make-Ahead & Storage: The dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days or frozen for up to 3 months.
Original Recipe Scan
