NEVER FAIL PIE CRUST

12
Jan W

By
@Neeniejan

I got this from a good friend who was a fantastic baker! It works for everyone, is easy and you can freeze extra dough. If you think you can't make piecrust, try this recipe!
I made a full batch on 11/21/11 and the yield was 25 balls of dough (one ball makes one single crust) and takes a really large bowl to mix (I use my 13 qt. stainless). You can cut this down into thirds, I've put those measurements in parenthesis.
This can be used for pies, tarts, meat pies, or just sprinkle a piece w/cinn sugar & roll up & cut in slices & bake for a snack! It can be used for 'fried pies' also.

Rating:

★★★★★ 7 votes

Comments:
Serves:
full recipe = 25 single crusts
Prep:
45 Min

Ingredients

  • 5 (5 c) lb
    all purpose flour
  • 3 (1) lb
    shortening (crisco, spry, etc)
  • 3 (1)
    eggs
  • 3 (1) Tbsp
    vinegar (distilled white or cider)
  • 3 (1) c
    water

How to Make NEVER FAIL PIE CRUST

Step-by-Step

  1. Place flour into large bowl (or deep roaster pan); use a large wooden spoon or spatula to get shortening out of can; work shortening into flour with your hands, until it is like coarse meal.
  2. In a 1 cup measure, break one egg, then add 1 tblsp. vinegar, stir a little, then fill up with cold water to make cup measure. If making full recipe, do this THREE times. Add to the flour/shortening mixture. It will be sloppy wet but don't give up!
  3. Using hands, mix until well combined, holds together and dough forms. For each crust, use a ball of dough the size of a baseball (9" crust). Place dough onto lightly floured surface and roll out.
  4. If you are doing the full recipe and not using it all, make all dough into balls, wrap individually in plastic wrap and then put those into gallon-size freezer zip bag. I can get 6 balls in a bag. Will keep several months in freezer.
  5. To use from frozen, just take out the desired number of balls and let set on counter for a while to soften. OR you can thaw in microwave, still wrapped in plastic, on LOW power for 30-45 seconds. Start at 30 sec, check it & add time as needed in 5 sec increments.

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