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Crust: Ann Coleman's Pie Crust




Source of Recipe


Ann Coleman
Sift together 1 1/2 cups flour and 1/2 tsp. salt into a medium bowl.

Cut in 4 tbsp. chilled shortening and 4 tbsp. chilled butter with a pastry cutter (or rub in with your fingers) until mixture resembles coarse crumbs.

Add 1 lightly beaten egg and sprinkle in 2–3 tbsp. ice water, stirring with a fork until dough just holds together.

Wrap and refrigerate for at least 1 hour.

Roll out dough into a 12'' circle on a floured work surface. Line a 9'' pie pan with dough and crimp edges.


Makes 1 shell for a pie to serve 6–8.