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Never Fail Pie Crust
1 lb. room temperature shortening
5 cups flour, sifted
1 tsp. baking powder
1 tsp. salt
1 tsp. vinegar
Cut shortening into flour, baking powder
& salt with a pastry cutter. Continue until pieces are the
size of large rice. Whisk egg in a clear measuring cup. Fill
to 3/4 cup mark with cold water. Whisk again. Add egg
mixture to flour mixture. Mix with a fork and then with your
hands. Don't overwork (work until it all sticks together).
Makes enough crust for 3 - 4 double crust pies. Divide dough into
6 or 8 balls. Freezes well wrapped in plastic wrap.
For a Filled Shell:
Flour the countertop. Roll rolling pin
in flour. Flatten ball of pie crust dough and then roll with
rolling pin. Start in the center & roll outwards. Make a
circle large enough to fit in your pie plate. Fold in 1/2 and lift
into plate. Fit into plate. With a knife cut around pie plate lip
to trim off excess pie crust. You can add this to the dough you
roll for another crust. Fill shell with filling & if you need
a top crust roll it out. Lay top crust on top. Trim around
edges with a knife. Use a fork and press edges together all the
way around. Cut 4 slits in the top of the crust, starting about
1/2" from the center of the pie.
For a sugary top sprinkle white
granulated sugar on top before baking.
For a shiny top use a pastry brush and
brush milk or watered down beaten egg on top before baking.
Baked Pie Shell:
Line tin loosely with crust. Trim
edges. With a fork poke many holes in the crust. Bake at
for 10 - 12 minutes or until crust is golden brown. Cool before