Pie Crust - No Fail
Ready In: 25 mins
Serves: 8
Yields: 2 pies
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 1 cup shortening
- 1⁄3 cup milk
- 1 tablespoon vinegar
Directions
- Pre-heat oven to 450 degrees. If you are using it for a pie that needs to be baked in the crust, follow pie's directions.
- Add 1 tablespoons vinegar to the 1/3 cup milk in a measuring cup to allow it to curdle. Set aside.
- Place 2 cups flour in mixing bowl. Make a shallow hole in the flour.
- Add 1 teaspoons salt.
- Cut in 1 cup shortening until mixture is the size of peas.
- Add curdled milk mixture.
- Use mixer to mix only until dough forms a soft ball.
- Sprinkle flour on wax paper on top of cutting board and place 1/2 ball on it. Use flour on top as you are rolling if the dough is soft. Do not roll too thin. (Use the other 1/2 for a top or another pie shell.).
- Fold wax paper gently in half and place the dough in a pie plate, unfolding until it fits.
- Make a pretty edge cutting excess off it necessary.
- Bake crust for 5-10 minutes if you just need a pre-baked crust. If you are using it for a pie that needs to be baked in the crust, follow pie's directions.
- While baking, watch to see that the the crust does not get too brown.
- Cover the edges with foil that last part of baking if necessary.
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