Fool-proof pie crust
Servings Prep Time
4-5crusts 20minutes
Cook Time
20-25minutes
Servings Prep Time
4-5crusts 20minutes
Cook Time
20-25minutes
Ingredients
Instructions
  1. Mix your first 4 ingredients together with a fork (flour, shortening, sugar and salt).
  2. In a separate bowl, beat the remaining ingredients together.
  3. Combine the two mixtures, stirring with a fork until all ingredients are moistened.
  4. With your hands, mold the dough into a ball. Chill for at least 5 minutes (in the fridge) before rolling out your desired shape.
  5. Once chilled, split the dough into 4-5 separate dough balls, depending on the size pie shell you want.
  6. Roll out your pie shells with a rolling pin and place your shell into a 9-10″ pie pan. With your fork, puncture several holes on the bottom crust in the pan, allowing air to escape while baking.
  7. For a prebaked shell, bake your crust at 400 degrees for about 20-25 minutes, or until the crust starts to turn a light brown. For all other pies, bake according to your pie recipe.
Recipe Notes

*For fruit filled pies, pour in your filling before baking. For other pies, such as custards, bake and then let the crust cool before filling.

**It’s always a good idea to put pie shields (or foil) around the edges of your pie while baking. Uncover for the last 10-12 minutes of baking.

***You can refrigerate the dough balls for a few weeks, or stick in the freezer to use at a later time. Either way, make sure to wrap the dough well; I wrap in saran wrap and then place them into a Ziploc bag.

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