No-Fail Pie Crust
Recipe: #14687
October 18, 2014
Categories: Desserts, One-Pot Meal, Oven Bake, Non-Dairy, Vegetarian Flour, Pies, more
"I found this recipe in a woman's magazine back in the seventies and have used it ever since. It has never failed ME, at any rate. No matter how much this dough is handled it is always flaky and tender even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the refrigerator for up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450 degrees Fahrenheit as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only. (Serving size calculated as eight pie slices each from 5 one-crust pies.)"
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (27.4 g)
- Calories 133.1
- Total Fat - 9.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 5.2 mg
- Sodium - 118.6 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 0.3 g
- Sugars - 0.4 g
- Protein - 1.5 g
- Calcium - 2.8 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl, stir together the flour, sugar and salt with a fork.
Step 2
Cut in the shortening with a fork until crumbly.
Step 3
In a small bowl, beat together the water, vinegar and egg; add to the flour mixture.
Step 4
Stir until all ingredients are moistened.
Step 5
Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.
Step 6
Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.
Step 7
When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.
Step 8
Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.
Step 9
Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.
Step 10
Press with fingers to remove air pockets.
Step 11
Fill the crust.
Step 12
If making a two-crust pie, place the other crust on top.
Step 13
Flute edges with a fork and place decorative slits in top of crust to allow steam to escape.
Step 14
Bake as directed in the pie recipe you are following.
Step 15
Bake a filled pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.
Step 16
INSTRUCTIONS IF USING FOR A PRE-BAKED UNFILLED PIE SHELL:
Step 17
Prick the bottom and sides of a pastry lined pie pan with a fork.
Step 18
Bake on the CENTER rack in a preheated 450 degree Fahrenheit oven 12 to 15 minutes, or until golden brown (a metal pan will take longer than glass).
Step 19
Cool on a wire rack (the shell will shrink and edges pull away from pan).
Step 20
Fill as desired.
Tips
No special items needed.
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