I like making pies. From scratch. Completely. Crust included.
I can just picture some of your reactions right now. Pie crusts are mean. They shrink. They burn. They crack. They taunt you.
Not everyone can be a whiz in the kitchen, but I'm here to help.
This is a tried and true, UNfailed recipe. No butter, means no temperature. Shortening doesn't taste as good as butter, but think how gratifying it will be when you show up at your next party or family gathering, with a pie made completely from scratch. Go ahead, picture the look on everyone's faces.
Ingredients:
4 cups all-purpose flour, lightly spooned into cup
1 tablespoon sugar
2 teaspoons salt
1 3/4 cup vegetable shortening at room temperature (do not use oil, margarine, lard or butter)
1/2 cup water
1 tablespoon white or cider vinegar
1 large egg
Instructions:
In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly.
In small bowl, beat water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. (I hate the word moist!)
Divide dough into 4 parts. Shape each piece into a round flat patty. Wrap each piece with plastic wrap and chill for 30 minutes.
Dough will keep in refrigerator for 3 days, or in the freezer for up to a month. Thaw before using.
Lightly flour both sides of the dough patty, and roll out onto a lightly floured surface. Aim for 1/8" thick.
Roll dough onto rolling pin to transfer to pan. Smooth bottom, trim edges, and use fingertips to shape edges.
If you are planning on making a cream pie, dock the bottom (make tiny holes) using a fork to prevent the crust from bubbling up. Bake it at 375°F for 10 minutes. This is called blind baking.
If you are going to make a fruit or something like a pumpkin pie, fill and bake according to recipe.
And there you have it, a fail-proof pie crust to delight your family and friends.
