Perfect , Never Fail Pastry Crust

Abby Girl's Note:

I used to call my MIL the "Queen of Pies" as she would serve 2 different pies EVERY night for dinner. So...when I married her son and felt that I had to make pies... I was quite intimidated by trying to keep up to her standards. This recipe gave me enough confidence that even she gave me the "nod"!!! Obviously with practice, I have got better over the years....but this recipe was very forgiving to me when I first started out making pies!!!!

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 small 2 ...

• 5 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 lb shortening , chilled (Tenderflake)
• 1 egg
• 1 tablespoon vinegar
• ice cold water

Directions:

1. Mix flour, baking powder and salt together. Cut in the Tenderflake.
2. Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup.
3. Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible.
4. Chill for 1 to 2 hours in a fridge.

Reviews

[Chef #570804 Halifax Liz]

This is probably one of the best basic pie crust recipes I hav e ever found - and it is forgiveable. Sometimes I substitute lard for shortening because it gives a flakier texture - all a matter of taste. My mum used nothing else and my daughters now use it too. Thanks for reminding members of this tried and true pie crust.