Loretta Jasper Recipe

NEVER-FAIL PIE CRUST

By Loretta Jasper shadowbaddo


Rating:
Serves:
MAKES TWO 9" CRUSTS
Prep Time:
Cook Time:
Comments:

WE HAD A NEIGHBOR NEXT DOOR TO US AND SHE WAS ALWAYS BAKING, ONE OF HER SPECIALITIES WAS PIE, AND OMG WAS HER CRUST EVER INCREDIBLE..

SOME YEARS WENT BY AND OUR FAMILY MOVED TO THE OTHER SIDE OF THE RIVER...I DID GET HER RECIPE ONE DAY WHEN WE WENT FOR A VISIT, IT'S A VERY GOOD RECIPE AND AND JUST LIKE THE NAME, IT IS A NEVER-FAIL PIE CRUST...FLAKY ALL THE TIME

Ingredients

1 lb
lard or shortening
4 1/2 c
all-purpose flour
2 Tbsp
brown sugar
2 tsp
salt
1/4 tsp
baking powder

Directions Step-By-Step

1
PRE-HEAT OVEN TO 450 DEGREES...

MIX ALTOGETHER WELL...(NOTE: YOU CAN USE EITHER LARD OR SHORTENING, BUT THE LARD REALLY MAKES THE PIE CRUST RICH AND FLAKY, I PREFER THE LARD, ...AND YOU CAN HEAR MY ARTERIES SLAMMING SHUT AS WE SPEAK...LMAO)...ACTUALLY, I HAVE USED HALF LARD AND HALF SHORTENING
2
BEAT 1 EGG IN A MEASURING CUP...ADD 4 TSP VINEGAR TO THE EGG...FILL THE CUP UP WITH "COLD" WATER UNTIL THE EGG, VINEGAR, AND WATER MEASURE 3/4 FULL
3
MIX WITH THE ABOVE INGREDIENTS, AND DON'T BE AFRAID TO HANDLE THE DOUGH, IT WON'T GET TOUGH...(YOU MIGHT WANT TO ROLL YOUR DOUGH OUT ON A PASTRY CLOTH) AND ACTUALLY, YOU DON'T EVEN HAVE TO ROLE THE DOUGH, YOU CAN JUST PRESS THE DOUGH INTO YOUR PANS WITH YOUR FINGERS, JUST REMEMBER THERE IS ENOUGH DOUGH FOR 2 CRUSTS
4
PRICK THE SHELL ALL OVER WITH A FORK,... YOU CAN PRE-BAKE YOUR PIE SHELL FOR 10 MINUTES,.... LET COOL AND FILL WITH WHATEVER PIE FILLING OF YOUR CHOICE...AND THEN BAKE AS USUAL

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy

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10 Comments

user
Jan 15, 2013 - Bea L. shared this recipe with discussion groups: 6 and less CHATTERBOX Looking for...
user
Loretta Jasper shadowbaddo
Jan 22, 2012
Thanks for sharing my recipe Pat....if I ever get caught up, I have to check out some of those other groups...I'm always saying, "I'm so far behind, I think I'm first"....lol....catch ya later dear friend...
user
Jan 22, 2012 - Pat Duran shared this recipe with discussion groups: Kitchen Chatter Recipes Our Favorite Pie Shells
user
Loretta Jasper shadowbaddo
Jan 22, 2012
You are very welcome Nancy, every time I tried making a pie crust (before I got this never-fail recipe), I always had tough crusts...I swear by this recipe tho', you could roll it and work it to death, and it would still be tender and flaky...Since it does have brown sugar in it, the crust is not for Savory type pies/tarts...it is very tasty...catch ya later sweet lady...hugs
user
Nancy J. Patrykus Finnjin
Jan 22, 2012
I make many pie,s...Brown sugar...MMmmmmm !
Interesting.
I will try this...Thank you
I usually make the "Butter flavored Crisco crust..."
Never fails...for me.