Wednesday, November 21, 2012

The [Pie Crust] Recipe the World Has Been Waiting For

This is my pie crust recipe. It is easy and not persnickety at all. Unlike most "never fail" recipes this requires no ice water, vinegar, delicate fork tossing, or pixie dust. You can re-roll it. You can touch it a lot. You can stir it too much. It still turns out well. The only note I have is don't get creative with the mixing method as that's where the magic lies.

 Never Fail Pie Crust

2 1/2 cups flour
1 teaspoon salt
4 pinches baking powder (not soda)
1/2 cup water
1 cup shortening

Mix flour, salt and baking powder. Remove 1/2 cup of flour mixture and mix with water [makes a paste]. Set aside. Cut in shortening to flour mixture.* Pour on paste. Stir until blended. Roll out on floured board. Bake single shells in 400 degree oven 11 minutes.

Yield: 2 good sized pie crusts.

Original source: Janet Chance in The Pedalin' Gormet, a ward cookbook

* Personally I use a pastry blender I bought ages ago to cut in the shortening. I recommend buying one if you make pie crust or biscuits very often, but here's how to cut shortening in with two knives.

Exhibit A, a pastry blender: