- 2 1/2 s all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 vegetable shortening
- 2 egg yolks
- ice water
Mix flour, sugar and salt together thoroughly in mixing bowl. Add shortening; using a pastry blender or two table knives, cut shortening into flour until mixture is the consistency of coarse corn meal.
Place egg yolks in measuring cup without breaking them. Add enough ice water to make 1 cup. Stir yolks and water together until thoroughly mixed; add to flour mixture. Mix together gently until it forms a ball.
Place ball of dough on lightly floured pastry cloth or board and roll out to desired size. Bake 12 minutes in pre-heated 475° oven or until bottom and sides of crust are a rich golden brown.
Note: This recipe makes the top and bottom for a 9-inch pie. Halve the recipe if only a bottom crust is required. Since this is a rich pie crust, it may separate when transferred to a baking pan. If it does, press together against side of pan.
Most pies start with the crust. If you’re tired of the old-fashioned shortening, flour and salt type of crust, try this egg-rich pie crust on your next pie.