Pie Crust - Pioneer Woman

This recipe uses both butter and Crisco shortening. I have always used just shortening, so will see how it turns out when I make a cherry-berry pie on December 26th! I made the pie and using it for two crusts is too much, the crust is too thick. Also, with so much butter in the crust, it literally oozed melted butter while baking so had to add a cookie sheet under the pie. I would make it into 2.5 pie crusts in the future or go back to my regular recipe that is 100% Crisco Shortening. Still tasted delicious! Ford loves cherry pie (AA and LB liked it too).

Here's the video: https://www.youtube.com/watch?v=Zm_qSa_Yfx4

Recipe:

In a large bowl, with a pastry cutter, gradually work the buttrt and Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. 

***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** 

Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)