For years I was a little intimidated by making pie crusts. I was never one to go and purchase an already made crust-I used to make my own and just suffer through it. I think my attitude about not being able to do a good job was half the problem! They either were too dry and then I would add more water and they would be too wet. Then I would over mix and they were too tough. Friends would give me their recipe for the perfect crust and I would attempt it and still something would go wrong.
Finally I hit upon a recipe that really is easy and fool proof! I’m dedicating this post to my friend S. who has been suffering through my old pie dilemma. The recipe I now use I found in a cookbook called “Heartland” by Marcia Adams. It’s perfect for any pie that you make and I also use it for quiches and as topping for pot pies. Whenever I’m using it for a savory dish, I just omit the sugar. Yes, it’s made with shortening-I use Crisco-and I guarantee you that it will be the flakiest crust you’ve had. Just like your grandma used to make!
Never Fail Pie Crust-makes 4 crusts
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1-3/4 cups solid vegetable shortening
1 teaspoon cider vinegar
1/2 cup cold water
In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl beat the egg well and add water and vinegar. Pour over the flour-shortening mixture and beat until combined, about a minute. Do not over beat. Form dough into 4 discs, wrap and refrigerate for at least an hour. You can also freeze at this point and defrost overnight in the fridge when you want to use.