Options

Format:
Include:
PRINT
See more
Community Recipe
from [PharStarr]

Never Fail Pie Crust

Easy pie crust. Perfect for holidays or everyday.

  • Yield: 1 serving

Ingredients

  • 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

Preparation

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.

Go to full version of

Never Fail Pie Crust recipe

advertisement