The Mcnally Pie Crust

1. 1

   In a large bowl, mix the flour, sugar, and salt. Add the shortening, and use a fork (or pastry cutter) to blend the shortening into the flour mixture until there are no longer any large chunks of shortening. (Typically in pastries, the butter/shortening should be cold. But I find it doesn't matter for me when I make the pie crust. It's easier to blend when the shortening is at room temperature).

2. 2

   In a small bowl, mix the water, egg, and vinegar. In about three batches, slowly drizzle the liquid mixture into the flour/shortening mixture. After all the liquid has been poured in, continue stirring with a fork or a wooden spoon until almost all the dry ingredients have been incorporated and you've formed a very doughy ball. (Refrain from using your hands as much as possible! My grandmother told me that).

3. 3

   Finally, use your hands to separate the dough into four evenly-sized balls. Grandma Gigi's tactic: wrap the balls in waxed paper and refrigerate for at least 30 minutes. My mother's tactic: smoosh the balls down into disks (easier to roll out later) and then wrap in waxed paper or plastic wrap and refrigerate ... until whenever. (I have been lazy and made the dough, skipped the refrigeration process, and gone straight to the rolling and baking. I wasn't struck by lightning, but the dough wasn't as flaky.)

4. 4

   Enjoy your pie crust that everyone will rave about!

* Per serving · 4 servings · Values may vary.

No additional tips available.