Never Fail Pie Crust Recipe

From my Grandma's old recipe book--so you know it's good.

From my Grandma’s old recipe book–so you know it’s good. Also not really a family recipe, but Mrs. Betty knows where it’s at!

Yep, I made the claim, I stand by it.

This pie crust works for everything, and so long as you follow the instructions, it will NEVER FAIL.

EVER.

Good for dessert type pies (Apple, pumpkin, berry, EVERYTHING, etc…) and dinner type pies (Shepherds, Quiche, EVERYTHING, etc…) and for anything else you might need a crust for, this is the recipe my family uses…

I’m sharing secrets, here. Appreciate it.

I’ll type up the recipe for you now, with notes on what’s VERY IMPORTANT to not fail at making this…

And to be clear: It’s very difficult to mess this up.

1 lb of shortening

4.5 cups flour (white)

1 Egg

1 Tbsp. Vinegar

1 Tsp. Salt

1 Tsp. Baking powder

Water

Measure out the pound of shortening (I know, a whole pound) into the bowl you’ll be doing all the mixing into–so make sure it’ll fit the shortening and 4.5 cups of flour, okay? Set this aside for the moment.

In a separate bowl, measure out the Flour, the Salt, the Baking Powder, and make sure this is thoroughly mixed. Feel free to sift, but a fork works too. Set this aside for the moment.

In a 1 cup measuring device (Like THIS) crack your EggΒ and add the Vinegar, and mix it up. That fork you used earlier will do the trick, as this is a tiny space for you to try using a whisk.

Now you’ll notice that there is no measurement for how much water you need–that is intentional. You know how eggs come in a variety of sizes? My family usually uses large eggs (Not XL, Just L) in general, but really you can use whatever you have in the house. I don’t suggest you go far from general chicken-egg size (sorry if you were hoping to use quail or ostrich). But to get back on track, the reason for the lack of water measurement is that in that 1 cup measure, you top the egg-vinegar mixture with cold water until it hits the 3/4 cup measuring line. That is how much moisture this needs, no more, no less. Set this aside.

Take your flour mixture and add it to the shorteningdo not use your hands. In my house we use a pastry cutter (Like THIS) to cut the dough, but if you have some other tool, have at it. Just do not use your hands. The point of cutting the dough is to not melt the shortening with the heat from your hands–in bread dough, the heat from your hands starts to activate the yeast in the dough and that’s why it’s good to have really warm hands when you’re a bread maker.

THIS IS NOT THE CASE FOR THIS DOUGH.Β 

This dough is nice and fluffy and light and delicious, so seriously don’t ruin it. Keep your body heat to yourself.

Cut the dough until it’s thoroughly mixed (when the dough gets stuck to the pastry cutter use a knife or other to dislodge it–no fingers!!) and looks like a cross between wet sand and mashed potatoes. That’s from me, that’s what it looks like to me. Make your own judgement, but the point is to not have loose flour mixture in the bowl and no clumps of floury shortening, and that happens once it reaches wet-sand-mashed-potato stage.

Get that 3/4 filled cup measure of Water, Egg, and Vinegar, and add it to the bowl. Get yourself a large spoon (leave whatever you were using to cut the dough behind) and start mixing. It will still look gloopy when it’s entirely mixed, and that’s ok. That’s good.

Get a large ziploc bag (or other sealing-type-thing) and put all the dough inside, using a spatula on the sides if needed. Get as much air from the bag as you can (Not a big deal if there’s still some air so don’t go crazy manhandling it), seal it, and put it in the fridge.

If you’re planning on using it immediately, it’ll take about an hour for it to firm up, and all you have to do is pull the amount you need from the main dough ball and roll it out on a floured surface as you would normally.

What you don’t use, you can saran wrap up separate portions and put into your freezer for 4-5 months.

It takes me less than half an hour to make a batch, and it’s pretty dish-friendly in that you’ll have very few dishes to deal with afterwards.

The two things to remember for this recipe is

1. Don’t use your hands! and

2. Top up cup measure to 3/4 with cold water AFTER you’ve already got the egg and vinegar in the cup.

Enjoy your pie everyone πŸ™‚

I’ll put up a link later to my apple pie recipe–and that’s one that I got from meshing up several recipes together! It’s delicious.

EDIT: Part 1 of 2 of my Pumpkin Pie Recipe, Part 2 of 2 (To come), Apple Pie Recipe (To come)

Video Vendredi – Lost Your Reading

I’m not great at speaking french, and am better at understanding it than speaking it if that makes any sense, But Lexy has Wordless Wednesdays and now I’m having this πŸ˜›

Video Vendredi will have videos I think are amusing/amazing, have been suggested to me by friends, and occasionally will be very ‘what the hell?’ worthy.

Today, it is something that has been rated the best animated short πŸ˜€

Enjoy

Thoughts?