Monday, October 5, 2009

Foolproof-Never-Fail Pie Crust

So next week, I'm going to share my famous, most requested pie recipe. It's one of those top secret, handed down for generations, pretty big deal in our family kind of recipes.

But before we get into all that, it occured to me to post a pie crust recipe first. Just in case.

This crust has never let me down no matter what. And the best part? It keeps 3 weeks in the refrigerator, 1 year in the freezer.

Yep, I only have to do the measuring, the cutting, the mixing.....ONCE A YEAR. Dear recipe: I think I love you.

I'm much more likely to throw a pie together if all I have to do for a crust is roll it out. A tiny bit more work than store bought crusts, but there's no comparison in the quality.

Form 6 portions of dough.

Wrap each piece of dough in plastic wrap. Freeze or refrigerate in a zipper bag.

Thaw and roll out. Just like store bought (except better).

Foolproof Never Fail Pie Crust

4 cups flour 1 teaspoon salt
2 tablespoons sugar
1 3/4 cups Crisco
2 tablespoons vinegar
1 egg

1. Mix flour, salt and sugar.

2. Cut in Crisco until finely mixed (mixture will begin to stick together).

3. In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water. Add 3/4 cup of liquids to well in center of flour mixture. Mix, using remaining liquid as needed.

4. Divide into 6 portions. Put each dough portion onto center of plastic wrap. Bring ends of wrap over dough and wrap tightly. Place in a container or zipper bag and store in fridge for up to 3 weeks or freezer for up to 1 year.

5. Crust is ready to use after 1 hour in the refrigerator.

6. Thaw frozen dough before using. Unwrap dough, roll and use for any recipe requiring pie pastry/crust.

Posted to Tasty Tuesday and Tempt My Tummy Tuesday.


gail said...

can i use butter instead of crisco with this recipe??? i have been looking for a pie crust recipe i can make ahead of time and put in the freezer. thanks for sharing!

Mrs. P. said...

This pie crust is beautiful. We soon to be entering pie season so I'll have to give this a try :)


Shelley said...

Hi Gail...and Gail:)
I would go ahead and try it with butter. Better yet, just use your own tried-and-true recipe and double or triple it! The process for freezing is the same for all recipes. It's worked with every crust/pastry recipe I've tried!

Have fun pie baking:)

Lisa@BlessedwithGrace said...

Thanks for the secret crust. Looking forward to the real secret recipe next week.


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