Look, I’m a pie crust snob. I’d rather have pie crust than pie. Seriously. When I was little, my mom would take the pie crust that she’d cut off the edges of the pie plate, cover them in cinnamon sugar, and bake them until they were golden brown. I’ve lost count of how many times I’ve burnt the roof of my mouth with just-out-of-the-oven pie crust, but the last number I remember is a eleventybillion times.
Nevermind that I’ve never been able to make a decent pie crust in my life. Do you know how many shitty pie crusts that is that I’ve made now? Just short of a eleventybillion.
Part of my crust snobbiness has to do with butter. I’ve never even tried to make a crust with anything but butter. (Except quiche crust, which I make with olive oil, but that’s a different story.)
This recipe changed my pie baking life forever.
I know, I can hear it now. “AN EGG?”, you say. “HOW can you put an EGG in pie crust?”
And my question to you is, now that you know that this crust will change your life, how can you NOT put an egg in your pie crust?
(Next time, I will par bake it for 10 or so minutes before putting the filling in. What kind of pie is it? I’ll post that recipe next!)
1 1/2 c. Crisco
3 c. all-purpose flour
1 t. salt
1.5 t baking powder
1 whole egg
5 T. cold water
1 T. vodka
- Work Crisco into flour, salt, baking powder mixture. Add beaten egg, cold water, vodka, stir until barely mixed. Separate into 2 or 3 balls, wrap in plastic wrap, put into ziplocs, flatten into a disc, and freeze for up to 3 months. If using same day, freeze for 30-60 minutes before use. Roll out, prepare to be amazed.
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