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No-Fail Pie Crust
RECIPE BY: echo echo
I found this recipe in a woman's magazine back in the seventies and have used it ever since. It's never failed ME, at any rate. No matter how much this dough is handled, it's always flaky and tender, even if scraps need to be re-rolled. Be sure to use exact measures, levelling off with a knife. Dough can be left in the fridge up to 3 days. It remains soft and can be taken out and rolled at once, or it can be frozen until ready to use (thaw until soft enough to roll). For a filled pie, bake at temperature indicated in recipe you are using. For unfilled pie, bake at 450F as directed below. Note that it is suggested you bake a filled pie versus a pie shell on different racks of the oven. The recipe makes five 9-inch pie shells or one shell plus two 2-crust pies. Preparation time includes minimum chilling time of 1/2 hour. Cooking time is for unfilled pie crust only.
Posted on: Dec 7, 2004
Ingredients
Directions
1
In a large bowl, stir together the flour through salt with a fork.2
Cut in the shortening with fork until crumbly.3
In a small bowl, beat together the water through egg and add to the flour mixture.4
Stir until all ingredients are moistened.5
Divide dough into 5 portions and, with hands, shape each into a flat round patty ready for rolling.6
Wrap each patty in plastic or waxed paper and chill at least 1/2 hour.7
When you are ready to use the pie crust, lightly flour both sides of the patty and roll out on a lightly floured board or pastry cloth.8
Keeping the pastry round, roll, from the center, to a 1/8-inch thickness into a circle 2 inches larger than the top of the pie pan.9
Fold in halves or quarters, transfer to the pie pan, unfold and fit in loosely.10
Press with fingers to remove air pockets.11
Fill the crust.12
Place the other crust on top, flute edges with a fork, and place decorative slits in top of crust to allow steam to escape.13
Bake as directed in the pie recipe you are following.14
Bake pie on the LOWEST rack in oven to prevent bottom crust becoming soggy.15
FOR A PRE-BAKED UNFILLED PIE SHELL:.16
Prick the bottom and sides of a pastry lined pie pan with a fork.17
Bake on the CENTER rack in a preheated 450°F oven 12-15 minutes, or until golden brown (a metal pan will take longer than glass).18
Cool on a wire rack (the shell will shrink and edges pull away from pan).19
Fill as desired.
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Featured Reviews for This Recipe
From: mrsheathbar
On Dec 9, 2007
Great balance of flakiness and sturdiness. This is the ONLY pie crust recipe that I like.
From: truebrit
On Dec 30, 2004
eebrag, this pie crust didn't fail me, either! (And I'm not exactly the best pastry chef!) I used it with Dorel's Apple Pie Filling (recipe ID#75659) and it was scrumptious! The pie plate I used was the deep dish type, and I had to roll out the dough a bit more to make it accomodate the pie dish, but even though it was thinly rolled, it was still flaky and tender when baked! (I am very impressed!) After the pie was baked, I sprinkled the crust lightly with sugar. Next time, I'll either make the dough portions larger if using the deep pie dish, or I'll use a regular sized pie pan. I still have some dough in the fridge, and I'm planning on making a chicken pie tomorrow! (Yum!) This pie crust was a great success, and I'll be using it regularly from now on! Thanks a bunch for posting this! UPDATE: I used the leftover dough to make a chicken pie last night, and it was fabulous! I used the same deep dish pie plate, but this time, instead of using two of the dough portions, I used all remaining three. (I cut one of the portions in half, and added each half to the remaining two portions.) Thanks again, eebrag!
From: Lilysmom
On Dec 26, 2005
I have never made a home made pie crust in my entire life (I always assumed it would be to hard). So I decided to face my fear and try this recipe. It was so easy to mix together but then the dreaded moment arrived in which I had to pick up the rolling pin. The first attempt was not pretty so I tryed again. I did not have a perfect uniformed circle but managed to get the crust into the pan and had to actually patch a couple of places. I filled it with Dorel's Apple Filling for Pies like truebrit did. I then rolled out the top crust (with just a little more confidence this time). I got the top on, fluted it the best I could. I brushed it with egg and sprinkled it with sugar. I baked it exactly as directed and the most amazing thing happened. It turned out beautiful!! It looked like a real pie and most importantly it tasted wonderful!!! I was so excited I had to make two phone calls to tell people I had made my first home made pie.My SIL took a picture of me holding the pie (I know, I need to get a life!).It was so flakey and melt in your mouth good. Thank you eebrag for this great recipe and helping me over come my fear of rolling pins!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 crusts 213g Recipe makes 5 crusts) |
||
| Calories 1034 | ||
| Calories from Fat 663 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 73.7g | 113% | |
| Saturated Fat 29.4g | 146% | |
| Monounsaturated Fat 32.3g | ||
| Polyunsaturated Fat 8.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 946mg | 39% | |
| Potassium 122mg | 3% | |
| Total Carbohydrate 78.9g | 26% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.9g | ||
| Protein 11.6g | 23% | |
| Vitamin A 48mcg | 0% | |
| Vitamin B6 0.1mg | 3% | |
| Vitamin B12 0.1mcg | 2% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 1mcg | 3% | |
| Calcium 21mg | 2% | |
| Iron 4mg | 26% | |
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