How to Make a No Fail Pie Crust

Everyone needs a good no fail piecrust recipe. Especially during the holidays and family get togethers, the perfect pie is splendid.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 cups flour
• 1cup shortening
• 1/2cup cold water
• 1-11/2 teaspoons salt
• mixing bowl
• pie pans

1. First, get the ingredients needed for the piecrust. Part of the no fail theory of this recipe are the ingredients needed. They are very easy to remember and you will not need to look for the recipe after you have done this a few times. The ingredients are 2 cups flour, 1 cup shortening, ½-cup cold water and 1 - 11/2 tsp salt.

2. Cut the flour, shortening, and salt together until it resembles cornmeal. You can use a fork to mix with. When the dough has reached the cornmeal state, add the water.

3. Divide it into two balls of dough. On a floured surface, roll out flat, big enough for a pie plate. When rolled out flat enough, fold over in half to pick up and transfer to the plate. Unfold inside the plate and shape to the bottom and sides.

4. This recipe is good for a two-crust pie, two cream or pumpkin or pecan pies. If used with cream pies, be sure to bake the shell 8 - 10 minutes at 475 degrees. Then fill pie with filling mixture and place top crust on and seal edges. Bake according to the pie recipe.

5. If you use this recipe for your holiday pies, the experience will be worry free. This is what everyone needs during the holiday season or anytime when you need a quick pie. Homemade pie crusts are just better and this one is too easy not to use.

Tips & Warnings

• This piecrust may be made ahead and stored in the freezer in an airtight container. Pie Crust dough is easier to work with when it is cold out of the refrigerator.
• If baking the shell always be sure to prick the bottom with a fork. This will keep the crust from bubbling up while it is baking.

[blaquetweety64]

on 12/3/2008 great artile! 5*