July 25, 2012

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?


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


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.

No comments: