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No-Fail Pie Crust Recipe
We call it "never-fail" because you will make a good pie crust every time with this recipe...but ONLY if you follow all the recipe instructions exactly. If you cut corners or want to do it your own way, then this recipe can fail just like any other. This recipe makes a little over one 9 inch pie shell. If you are good at rolling the dough very thin, you can get two pie shells.
You will need:
Medium size mixing bowl
A rolling pin (don't even attempt without one)
9 inch pie pan (we use glass but metal is O.K.)
Measuring spoons (teaspoon and tablespoon)
A stand up mixer (Kitchen-Aid) is helpful but not essential
Ingredients
* 2 cups all-purpose flour* 1 teaspoon salt
* 1 tablespoon sugar
* 6 tablespoons soft margarine or butter (not unsalted)
* 6 tablespoons shortening (Crisco)
* 7 tablespoons ice water
Directions
1. Allow the butter or margarine to reach room temperature.2, In a large bowl (or stand up mixer bowl) combine flour, salt and sugar.
3. Add butter (or margarine), shortening and ice water
4. Mix by hand or on low speed with mixer until dough comes together in a ball. It should be slightly tacky but not sticky.
Note: Many people are tempted to add more ice water at this point to make it stick together. DON'T! Just keep working it and it will form a dough.
5. Wrap with plastic wrap and refrigerate for a minimum of 30 minutes. If you skip this step the dough will be difficult to roll out properly.
6. Remove from fridge and place on lightly floured cutting board or flat surface.
7. Using a rolling pin, roll out the dough until it is about 1/8 inch thick (about the thickness of a U.S. quarter). If you can not do this, you will not have a good crust and it is nearly impossible without a rolling pin.
8. After you have a good thickness, place the rolling pin at one edge of the dough and roll the dough up on the rolling pin.
9. Transfer to your pie pan and unroll the dough into the pan.
10 Cut excess from around the edge and crimp the pie shell around the edge.
Pie crust may be refrigerated for a day before use or frozen for a month or more.
If you were successful in rolling out the dough thin, you should barely get two pie crust. Otherwise you will get one with some excess. To be sure of 2 full crust, double the recipe but add the water slowly while watching the consistency of the dough. You may not need a full double portion of water in a "doubled" recipe. We have had varying results when doubling the recipe so we do not call it "never fail" if you double it.
