DONNA'S NEVER FAIL PIE CRUST
Of course this was a family recipe, now passed down to my daughter. I am the currently designated pie maker for all family get-together dinners. This recipe can also be used for pot pies and quiches. Drop dead simple too.
Provided by Donna Pemmitt @djean102
Categories Pies
Number Of Ingredients 5
Steps:
- Cream shortening and hot water with mixer.
- Add baking powder, salt and flour, slowly as to not dispense flour over the counter.
- When mixture will stick together, form into a ball. If it's too dry add one tablespoon of hot water at a time until moist but not sticky. If too moist do the same with flour. When the right consistency, divide in half, form ball into a disk, and roll out between two sheets of wax paper until the crust will fit a pie plate. Peal off one piece of the paper and flip over your plate, and peal off the remaining wax paper. Fill the pie shell and repeat the process for the second crust. Fold and crimp edge of crust. Slit top, add a few dabs of butter and then sprinkle sugar over the crust.
- Preheat oven to 400 degrees, baking pie for 15 minutes. Turn down to 350 degrees and bake for an additional 45 minutes. Cool. Serve warm.
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