Friday, June 11, 2010

From My Kitchen: Never-fail Pie Crust

The fruit is starting to roll in, so it's pie season! Nothing can ruin a good pie faster than a terrible crust. But I've got the solution to that: Never-fail Pie Crust.

This is my mom's recipe, tried and true for more than 50 years. If you've never attempted pie crust before, give it a try. This crust is a snap to make, and it's unbelievably forgiving. It's tender and flaky, no matter how many times you roll it out. And believe me, I have personally tested that theory!

I know many people buy frozen crusts, but this is sooo much better, and it goes together quickly. It's a great recipe to make with your kids. The measurements are simple, there's an egg to crack (Amelia's favorite way to help!) and they can get their hands in it to mix it up.

Once you try homemade you'll never settle for a pre-made crust again. Here's the recipe.


Never-Fail Pie Crust (makes 4 crusts)

2 C. Crisco
4 C. flour
1 tsp. baking powder
1 tsp. salt

Work the above together with your hands.

Blend 1 beaten egg and 1 tablespoon of white vinegar in 1 C. measure. Fill to 3/4 C. mark with cold water. Add to flour mixture a little at a time until it forms a ball. (You may not use all of the the liquid.) Divide and roll out.

© Trippin' Mama 2010


Uncle Dave said...

What are you trying to do, take away sales from our Pillsbury pie crusts?? I have kids in college here.

Christy AKA Trippin' Mama said...

I think your sales are safe. It's a pretty sure bet this will be the least-tried recipe on my site, even though it's one of the best!


Judy said...

Dave took my thunder. too bad i'm so far behind in reading. But my no fail pie crust is the room temperature it rolls out so nice. I can do the other, but i ask why?

moe.nurr said...

The crust is fail proof! Love reading Trippen' Carolyn E