Getting the perfect pie crust can be a bit of a challenge, but not with our Never Fail Pie Crust recipe. This recipe guarantees a flaky, tasty crust that’s perfect for any pie you’re planning to bake.
Ingredients
- 4 c. sifted flour
- 1 1/2 c. shortening
- 1 egg
- 1/2 c. ice cold water
- 1 Tbsp. vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
Baking Instructions
- Combine flour, sugar and salt.
- Put shortening in a chilled bowl and add flour mixture.
- Blend with pastry blender to a coarse meal.
- Blend egg and ice cold water together, then add vinegar and blend.
- Add to flour mixture and mix well.
- Roll out on floured surface.
Calorie: 0
Total cooking time:
Difficulty level:
The Unforgettable Pie Crust Saga
I swear, if there was ever a time I felt like I was on a culinary roller coaster, it was the day I decided to make a double pie crust. Now, I’m not talking about any old pie crust, no sir. I’m talking about the infamous, the legendary, the Never Fail Pie Crust. And let me tell you, just because it has ‘Never Fail’ in the name, does not make it foolproof. But oh, the hilarious journey it took me on.
The Gathering of the Ingredients
The stage was set, I had my apron on and my battle face ready. The ingredients stared back at me like a motley crew of foodstuff misfits. There was the 4 c. of flour, looking all innocent, but trust me on this, flour is the most deceptive of all cooking ingredients. Next up, 1 1/2 c. of shortening, looking slick and smooth, ready to sabotage my entire kitchen. The 1 egg sat there, unassumingly, but we all know the chaos an egg can cause. Then, there was the 1/2 c. of ice-cold water, the chillest of them all, and the 1 Tbsp. of vinegar, the sourpuss. To balance it out, there was 1 tsp. of sugar, the sweetie pie, and 1/2 tsp. of salt, just adding a pinch of sass.
The Flour-y Battle
The first step was to combine the flour, sugar, and salt. Sounds simple, right? Well, that’s what I thought too. The flour had other plans. You know the snowstorms you see in movies? Yeah, my kitchen turned into that, except with flour. After a cloud of flour dust settled, I was left looking like a ghost who’d just seen a ghost.
The Chilled Out Shortening
The shortening was up next, waiting in a chilled bowl. You’d think it would be easy to just add flour to it and blend. But no, the shortening had plans to give me a workout. I swear, blending it into a coarse meal felt like an arm wrestling match with a tub of lard.
The Egg, Water, and Vinegar Tango
Time to blend the egg and ice-cold water together. The egg, being as slippery as it is, decided to play a game of hide-and-seek. But eventually, it gave in and we had a beautifully blended mixture. Add the vinegar to it, and it felt like I was conducting a science experiment.
The Grand Finale: Rolling Out the Dough
Finally, it was time to add the egg-water-vinegar blend to the flour mixture. The dough was alive! It was kicking and screaming as I mixed it. But the real test was rolling it out on a floured surface. I rolled, I patted, I cajoled, and finally, I had a beautifully rolled out pie crust.
The Aftermath
As I looked around my kitchen, it looked like a food fight had taken place. But in my hand, I held the most beautiful double pie crust, ready to be filled with deliciousness.
And that, my friends, is the hilariously messy saga of the Never Fail Pie Crust. It’s not just about cooking, it’s about the fun, the chaos, and the crazy moments that make it all worthwhile.
