There is no one specific recipe for never fail pie crust, but there are a few key ingredients and methods that are essential for success. Flour, fat, salt, and water are the basic ingredients for most pie crusts, but the ratio of these ingredients can vary depending on the recipe. For a never fail pie crust, it is important to use a high ratio of fat to flour, as this will help to create a flaky, tender crust. In addition, it is important to use ice water when mixing the dough, as this will help to keep the fat from melting and creating a tough crust. Finally, it is important to handle the dough as little as possible, as overworking it can also result in a tough crust.
IN A LARGE BOWL CUT TOGETHER THE FLOUR AND SHORTENING WITH TWO KNIVES OR APASTRY CUTTER UNTIL MIXTURE LOOKS LIKE COARSE MEAL.
IN A SEPARATE BOWLCOMBINE EGG, SUGAR, VINEGAR AND WATER.
MIX LIGHTLY INTO FLOUR MIXTUREUNTIL DOUGH HOLDS TOGETHER.
REFRIGERATE UNTIL READY TO USE.
Ingredients
Directions
IN A LARGE BOWL CUT TOGETHER THE FLOUR AND SHORTENING WITH TWO KNIVES OR APASTRY CUTTER UNTIL MIXTURE LOOKS LIKE COARSE MEAL.
IN A SEPARATE BOWLCOMBINE EGG, SUGAR, VINEGAR AND WATER.
MIX LIGHTLY INTO FLOUR MIXTUREUNTIL DOUGH HOLDS TOGETHER.
REFRIGERATE UNTIL READY TO USE.
