No-Fail Pie Crust

5.00 (25)
⏱ 65 mins 🍽 5 crusts 🏷 Pie

This dependable pastry recipe, discovered in a magazine decades ago, yields a consistently tender and flaky crust. It is forgiving to handle and re-roll. The dough can be chilled for several days or frozen for future use. It produces enough for five 9-inch pie shells. The method involves cutting shortening into flour before binding with a liquid mixture of water, vinegar, and egg.

No-Fail Pie Crust

Ingredients

  • 4 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 3/4 cups shortening (NOT refrigerated, don't use oil, lard, margarine or butter)
  • 1/2 cup water
  • 1 tablespoon white vinegar or 1 tablespoon cider vinegar
  • 1 large egg

Method

  1. Combine the flour, sugar, and salt in a large bowl using a fork.
  2. Use a fork to cut the shortening into the dry mix until it resembles crumbs.
  3. Beat the water, vinegar, and egg together in a separate small bowl, then pour this into the flour mixture.
  4. Mix everything together until no dry flour remains.
  5. Separate the dough into five equal pieces and form each one by hand into a flat, round disc.
  6. Individually wrap each portion in plastic or wax paper and refrigerate for at least 1/2 hour.
  7. To use, lightly dust both sides of a disc with flour and roll it out on a floured surface.
  8. Roll from the centre to create a 1/8-inch thick circle, about 2 inches wider than your pie dish.
  9. Fold the pastry in half or quarters, move it to the pan, unfold it, and fit it in without stretching.
  10. Gently press the dough with your fingers to eliminate any trapped air.
  11. Add your chosen filling.
  12. Cover with the top crust, crimp the edges with a fork, and cut slits in the top for steam.
  13. Follow the baking instructions for your specific pie recipe.
  14. Position the pie on the LOWEST oven rack to avoid a soggy base.
  15. FOR A PRE-BAKED UNFILLED PIE SHELL:
  16. Use a fork to prick the base and sides of the pastry-lined pie pan all over.
  17. Bake on the CENTRE rack of an oven preheated to 450 degrees Fahrenheit for 12 to 15 minutes, until golden.
  18. Let the shell cool completely on a wire rack. it will shrink slightly.
  19. Fill the cooled shell as you like.

Nutrition (per serving)

Sodium947300 mg

Recipe details

CategoryPie
Authorecho echo