Eula Mae's Basic Pie Crust

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 1 large egg, well beaten
  • 3 tablespoons ice cold water, or more as needed


Sift the flour, salt, and sugar into a medium-size mixing bowl. Add the shortening and work it in with your fingertips until the mixture resembles coarse crumbs. Combine the egg with the cold water and add to the dough mixture. Work the dough with your hands until it forms a smooth ball. (You may have to add another tablespoon of cold water.) Wrap the dough with plastic wrap and chill for 1 hour.

Remove the dough from the refrigerator and place it on a lightly floured work surface. With a lightly floured rolling pin, roll it out to about 12 inches in diameter and 1/4 inch thick. Carefully transfer it to a 9-inch pie pan. Flute the edges.

Makes one 9-inch pie crust.

"I always find that it's best to chill the flour and the vegetable shortening before I make my pie crust. It is so warm and damp in south Louisiana that cool ingredients help to make the pie crust flakier and not tough. And you must never, never overwork the pastry. Be gentle and you will have a flaky, tender crust," advises Eula Mae. Recipe from "Eula Mae's Cajun Kitchen Cookbook"

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