I used to avoid making pies at all cost because the crust was just too stinkin’ hard to get right…. too flakey, too soft, too tough, too dry, too small… or completely and utterly tasteless. All of which would be good if you are on a diet and skip the crust altogether.
In which case you may want to reconsider using this recipe.
I happened upon this recipe in a local church cookbook and decided to give it a shot.
True to the name, it was a success.
Thank you Ruby for sharing this recipe.
Never Fail Pie Crust
4 cups flour
2 tsp. salt
1 Tbsp. sugar
1 3/4 cups shortening
1/2 cup water
1 Tbsp. vinegar
And mixed it up.
At this point, it can be divided into thirds if you are making one crust pies or halved to make two (two-crust) pies.
Note: If I’m making a two-crust pie, I will leave the edges evenly cut, add the filling and top crust, and fold the crust up, then flute the edges.
Bake unfilled one-crust pie shell at 450 for about 10-14 minutes.