Recipes - Never Fail Pie Crust

Text Size

Yield: Four 9-inch pie shells

• 4 - 4 1/4 cups sifted, Heckers/Ceresota Unbleached Flour
• 1 tablespoon sugar
• 3 teaspoons salt
• 1 egg
• 1 tablespoon vinegar
• 1/2 cup water
• 1 3/4 cups shortening
  

1. Sift the flour, sugar and salt into a large bowl.
2. Beat the egg and combine with vinegar and water.
3. Cut the shortening into the flour, sprinkle with the egg mixture, and mix all together.
4. Gather the dough into a ball, wrap in wax paper and chill for about 30 minutes before using.

This dough can be kept in the refrigerator up to one week. Or, you can divide it into four parts (1 pie shell each), wrap each securely and freeze until ready to use.

To make the shell:

1. Turn 1/4 of the dough on a floured board and roll to fit a 9” pie pan. Remember to allow for the sides and leave a little over besides.)
2. Fold it in half, gently lift into the pan, and with your fingers fit it to the pan without stretching it.
3. Trim the edge slightly larger than the outer rim of the pan, and flute.

If the recipe calls for a baked shell: Prick the bottom and sides of the shell with a fork and bake for 12 to 15 minutes in a preheated 450º oven, or until golden. Cool before adding the filling.

Or a partially baked shell: Bake the shell in a preheated 450º oven for 5 minutes; then cool.

And if you want to prevent a soggy bottom in a juicy pie: Chill the unbaked pie shell for 15 minutes before making the filling; add the filling just before baking. Or, bake the bottom crust for 10 minutes in a preheated 450º oven before adding the filling.