No-Fail Pie Crust

Grandma's pie crusts were legendary and there is simply no substitute. It was light, flaky, and flavorful.  A store bought pie just doesn't cut it and we have never bought a pie at a bakery that comes close.

A crust is really nothing to be scared of. Three or four simple ingredients mixed together and that's about it.  However, a successful pie crust recipe just wouldn't be the same without the proverbial pie crust lecture.  If you remember these, you will have the secret to successful pie crusts!

1. It's important you don't use ingredients that have been sitting on your pantry shelf for 3 years (even if it's been stored in Tupperware!). Use fresh flour and Crisco. 

2. It's important you don't overwork the dough. Get the ingredients in there and git 'er done, lest your dough be tough..and we don't want a tough crust!

3. It's important you do use cold ingredients (some people even put their flour in the freezer before mixing everything together!) That might be a little extreme, but you know what I'm driving at here. 

So let's get started...

No-Fail Pie Crust

2 ½ cups all-purpose flour
1 tsp salt
2/3 cup Crisco, chilled
6-8 Tbsp ice water

Sift flour and salt together. Gradually work the Crisco into the flour mixture with a pastry blender for about 2-3 minutes or until the mixture resembles coarse meal. Add ice water and mix quickly. Form into a ball. Cut in half and roll out at once on a lightly floured surface or pastry cloth . Makes 2 crusts.   

[For a pre-baked crust, place one round in 9-inch pan, folding any extra crust under around the rim. Finish the edges as you like, then bake in 9-inch pan at 375F for 20 minutes or until golden brown.]