Thursday, August 03, 2006

Pie Recipe #6 -- Never Fail Pie Crust Recipe - Easy Pastry Recipes

Never Fail Pie Crust

Here's the recipe that one of our recipe contributors, Debbie B, swears by!

1 lb. room temperature shortening
5 cups flour, sifted
1 tsp. baking powder
1 tsp. salt
1 egg
cold water
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 400°F for 10 - 12 minutes or until crust is golden brown. Cool before filling.


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