No Fail Pie Crust
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|1 tsp||baking powder|
|1 Tbsp||brown sugar|
|1 Tbsp||white sugar|
|2 c||crisco shortening plus 2 tablespoons more|
FILL CUP TO 1 CUP WITH THE COLD
WATER AFTER ADDING THE EGG AND
|1 c||cold water|
Deckerville, MI (pop. 830)
Member Since Oct 2011
Jane could make the best pie and her 4 boys agreed. Flaky and easy to make this pie crust has never failed to be the best I ever made. Passed on in her memory for a woman too young to go.
Pie crust requires a learning curve that can be so easy if the recipe is the right one. This recipe does not need to be handled with care.
Combine the dry ingredients and cut in the 2 cups plus 2 tablespoons of Crisco. I won't use anything but Crisco or this recipe would not be as good. I use a pastry cutter to cut in the shortening. Making the shortening about the size of a really large pea. Don't over cut in the shortening.
Add the egg and vinegar to a measuring cup. Fill to the 1 cup mark with the cold water. Sprinkle water on the top of the dry mixture. Fold in the water mixture to dry ingredients. Don't stir, just fold the water in. Repeat until all the water is gone. This crust is a very wet crust and handles really well. Pat the dough into balls and roll out on a floured board. This recipe makes 5 crusts if using a 9" baking dish. I usually get it to 4 crusts since I like my crust a little thicker.
Bake at 350 degrees until golden brown. If making a unfilled pie, poke holes in the crust with a fork, all over.