Click for Cookbook LOGIN
"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Never Fail Flaky Pie Crust Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Never Fail Flaky Pie Crust is from The Fillmore Girls Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
No matter how much you handle
this dough it always will be flaky
and tender. The dough may be
refrigerated for 3 days or it may
be frozen until ready to use.
This recipe will make 4 to 5 single
crusts.
4 cups flour
1 tbsp. sugar
2 tsp. salt
1 3/4 cup Crisco shortening (no
substitutions)
1 lg. egg
1 tbsp. white or cider vinegar
1/2 c. water
Directions:
Directions:
Combine the flour, sugar, and salt in a large bowl and mix
well using a large fork. Blend in Crisco until crumbly and
peanut-sized chunks remain. In a small bowl, beat together
egg, vinegar, and water. Combine the 2 mixtures, stirring
with fork until all ingredients are moistened. Divide the dough
into 5 portions. Wrap each in plastic wrap and refrigerate for
30 minutes. Pie crust may be rolled out between 2 pieces of
plastic wrap or wax paper, or use two thin plastic cutting
mats. This makes the job easier by eliminating the need for
extra flour, which often makes a mess. Or you may lightly
flour the board and rolling pin (a silicone rolling pin helps).
When pie crust is rolled to the desired size, transfer the crust
to the pie pan without stretching it, lining the pan loosely to
help prevent shrinking. BAKED SHELL: Prick bottom and
sides of pastry thoroughly. To keep shell flat, place
parchment paper or foil over crust. Press gently into crust.
Place on a rack in the center of a preheated 400°F oven.
Bake until lightly browned on edges (about 5 to 8 minutes -
watch closely). HINT: Shiny metal pans reflect the heat away
from the crust. For better browning of the crust use a dark tin
pan. Makes enough for 2 large pies double crust pies and 1
shell (2 tops/3 bottom crusts).

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

32W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!