March 18, 2015
We call it "no-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 you risk failure just like any recipe.
The recipe makes a little over one 9 inch pie crust. If you are good at rolling the dough very thin, you can get two crust. However, for a two crust pie it is easier to double the recipe...and have a little left over.
No-fail Pie Crust
1 hour 5 mins
Yield: 1 pie crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons soft margarine or butter (do not use unsalted)
- 6 tablespoons shortening (Crisco)
- 7 tablespoons ice water
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.
You may be 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).
8. 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 off the rolling pin into the pan.
10. Cut excess from around the edge and crimp the pie shell around the edge.
11. Pie crust may be refrigerated for a day before use or frozen for a month or more.
12. To cook the pie shell without filling, preheat the oven to 425 degrees F. and bake 20 minutes. Lower the oven temp to 375 degrees F. and cook another 15 minutes or until the crust is golden brown. Your oven may take more or less time. The secret...watch the crust closely while baking to avoid under cooked or burnt crust.