Wednesay's Chow - Lisa’s No Fail Pie Crust

By Roseanne Dowell

This week's guest (I'm a writer...Now what?) offers us a a no-fail pie crust.  I have to admit, I find pie crusts too hard to make, so don't them, but a no fail....you gotta give it a try, right?

Ingredients:

6 cups flour
1 1/2 teaspoon salt
2 Tablespoons Sugar
1 teaspoon baking powder
2 ½ cups shortening
2 eggs
½ cups + 2 Tablespoons water
2 Tablespoons white vinegar

Directions:

Sift first 4 ingredients in large bowl. Cut shortening into flour. In a small bowl beat eggs and add water and vinegar. Sprinkle egg mixture over flour mixture and mix lightly. Add rest of mixture and mix well. Separate into 3 balls (each ball makes 2 crusts). For baked pastry shell bake at 475 for 8 to 10 minutes. Otherwise follow directions for filled pies.

The dough can be frozen for later use. Just take it out and thaw in refrigerator the day before you want to use it.