Recipe Talk

I need to find a recipe for fail safe pie crust please

Try this: Fool Proof Pie Crust

This crust has never failed for me. Flakey and gets many compliments.

Makes 4 or 5 - 9" crusts (depends on how thick you roll them out). This crust is best when mixed by hand, not in or with an electric mixer.

1st: With pastry blender mix:
4 cups flour
1 3/4 cup crisco
1 Tbl. sugar
1 tsp. salt
Mix until crumbly,

2nd: Measure: 1/2 cup of cold water
add 1 egg and 1 Tbl. vinegar. Stir with a fork until the water, egg and vinegar are incorporated.

3rd: Add egg mixture to the flour mixture. Mix until all is moist. The dough will collect in a ball and leave the side of the bowl. You may chill for 15 minutes.(I never do).
Roll crust on a floured surface or silicone sheet.

Dough can be kept in refrigerator for 3 days or frozen 1 month.