No Fail Pie Crust
A little secret passed down from generations in my family is half butter and half shortening. I'm actually horrible at pie crusts but I can do this one, that's why I named it no fail
Open in Cookpad AppCooking Instructions
- 1
Preheat oven to 400
- 2
In bowl, mix together flour and salt
- 3
Add shortening and butter
- 4
Cut shortening, butter into flour mixture until small, flakey, like little pebbles
- 5
Add 4 tablespoons of cold water
- 6
Mix well
- 7
Add one tablespoon of water
- 8
Repeat steps 6 and 7 until the dough forms into a ball
- 9
Separate dough into 2
- 10
Turn each ball into a ball
- 11
Wrap each ball in saran wrap
- 12
Chill balls in fridge for 30 minutes
- 13
Remove saran wrap from the balls
- 14
Lightly flour cutting board and hands
- 15
Roll out one ball, flipping sides occasionally until 1/8th inch thick
- 16
Carefully fold in half
- 17
Carefully fold in half again
- 18
Grease pie tin
- 19
Transfer crust into one corner of pie tin
- 20
Carefully UN-fold
- 21
Adjust crust and mold into pie tin
- 22
Prick with a fork all over
- 23
Bake at 400 10-20 minutes until golden brown
- 24
Chill 20 minutes
- 25
Repeat steps 14, 15
- 26
Repeat steps 16 to 23 IF MAKING two one crust pies
- 27
IF SECOND CRUST IS A TOP CRUST repeat steps 16, 17
- 28
IF SECOND CRUST IS A TOP CRUST repeat steps 19, 20
- 29
IF SECOND CRUST IS A TOP CRUST mold over pie filling
- 30
IF SECOND CRUST IS A TOP CRUST seal the crusts together and remove extra dough
- 31
Make an "X" in middle of the pie
- 32
Bake according to pie directions
- 33
Serve
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