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I got this recipe from Sister Lance in Virginia. It seriously can not go wrong! It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche and the hand pies and dessert pies too.
Pie lovers, rejoice! A recipe for the ultimate NO FAIL pie crust — plus extra tips on how to make a perfect crust, every time!
I got this recipe from Sister Lance in Virginia. It seriously can not go wrong! It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche and the hand pies and dessert pies too.
Without further ado, here are my top tips for baking a great pie crust, regardless of what recipe you use:
Keep your fat cold.
Pea-sized specks of butter should be visible in the mixture.
Refrigerate the dough after mixing – but not for too long.
Roll carefully and slowly.
Rechill the dough before baking.
Build a protective barrier to keep the crust crisp.
Make plenty and freeze!
Bake your pie on the bottom rack of the oven.
INGREDIENTS
4 cups flour
1 3/4 cups shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 cup water
INSTRUCTIONS
. Using a fork or pastry blender, mix together the first 4 ingredients.
. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.
NOTE :
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”
Source: brookcancook.blogspot.com
