No Fail Pie Crust | Recipes

No Fail Pie Crust

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Makes:Two to five 9" (23 cm) pie shells

There’s a reason people use the expression “easy as pie,” and we’re sure it was inspired by this recipe. Crisco® No Fail Pie Crust is perfect for sweet fillings, savory stuffing and everything in between.

Ingredients

For one double-crust pie or two 9” (23 cm) pie shells

2 cups 500 ml Robin Hood® Original All Purpose Flour
¾ tsp 4 ml salt
1 cup 250 ml Crisco® All Vegetable Shortening
1 egg
2 tbsp 30 ml cold water
1 tbsp 15 ml white vinegar

For two double-crust pies and one pie shell (5 pie shells)*

5 cups 1250 ml Robin Hood Original All Purpose Flour
1 ½ tsp 7 ml salt
1 lb 454 g Crisco All Vegetable Shortening (2 1/3 cups/575 ml)
1 egg
½ cup 125 ml cold water
1 tbsp 15 ml white vinegar

Directions

  1. Combine flour and salt in mixing bowl. Cut room temperature shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs.
  2. Beat egg, water and vinegar together to blend. Pour all the liquid over flour mixture. Stir with fork until mixture is moistened.
  3. Divide dough in half and shape into a ball. Flatten each into a circle about 4” (10 cm). Wrap and chill dough 15 minutes for easier rolling.
  4. Roll each portion of dough separately. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.
  5. Ease into pie plate without stretching. Repeat rolling with remaining pastry for top. Trim, flute and bake according to your filling recipe.

    *For 5 Pie Shells
     
    Prepare as above, dividing dough into 5 equal portions. Wrap well then chill before use. Roll out as directed above.

Tips

  • For easy transfer to a pie plate, slide spatula under dough to loosen it, then lift one edge of pastry onto rolling pin and loosely wrap it around the rolling pin. Unwrap pastry into pie plate.
  • For recipes calling for baked pie shells, prick bottom and sides of shell thoroughly with fork then bake in preheated 425ºF (220ºC) oven 10 to15 minutes, or until lightly golden.
  • For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

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