Never Fail Pie Crust
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- 1 1/4 cup(s) All purpose Flour Sifted
- 1/2 teaspoon(s) Salt
- 1/2 cup(s) Vegetable Shortening (Not oil)
- 2 1/2 tablespoon(s) Cold Water
- Mix all purpose flour and salt together.
- Cut in 2/3 of the Vegetable Shortening with pastry blender or 2 knives until fine as meal. Use a light cutting stroke.
- Cut in remaining Vegetable Shortening to size of large peas. Do not overmix.
- Sprinkle 2 1/2 tablespoons cold water over different parts of mixture; mix thoroughly, with fork until all particles cling together in a dough.
- Take up in hands and shape into smooth, flat round.
- Place on floured board; roll into circle 1/8 inch thick and larger than pie pan.
- Fit pastry into pan, patting out air with ball of dough.
- With Scissors or sharp knife, trim off pastry 1 inch beyond the edge of pie pan.
- Turn back pastry even with edge of pan to make a stand-up rim all around.
- Crimp pastry rim between thumb and forefinger to make an attractive "rope" edge.
- Prick shell all over with fork (for baked shells only)
- For BAKED SHELLS:
- Bake pie shell in very hot oven (450 degrees F) 10-15 minutes. This recipe makes enough pastry for a 9 inch pie shell or 6 tart shells.
This recipe is a personal recipe added by PharStarr and has not been tested or endorsed by MyRecipes.
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Never Fail Pie Crust Recipe at a Glance
- COURSE: Pies/Pastries