Perfect and Easy Never-Fail Pie Crust II Recipe

Learn how to make the perfect pie crust with this easy and foolproof Never-Fail Pie Crust II recipe. This recipe is perfect for beginners and experienced bakers alike, producing a flaky and tender crust every time. With only a few simple ingredients and step-by-step instructions, you'll be able to create pies that are both beautiful and delicious.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup vegetable shortening
• 4-6 tablespoons ice water

Directions

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Sprinkle ice water, one tablespoon at a time, over the flour mixture, tossing with a fork to moisten evenly.
4. Gently gather the dough into a ball, divide it in half, and shape each half into a disk.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6. Preheat the oven to 425°F (220°C).
7. Remove one disk of dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
8. Roll out the dough on a lightly floured surface, starting from the center and working your way out, until it forms a 12-inch circle.
9. Carefully transfer the rolled-out dough to a 9-inch pie dish.
10. Trim any excess dough and crimp the edges as desired.
11. Repeat the rolling and shaping process with the second disk of dough for a double-crust pie or proceed to fill the pie as desired.
12. If making a single-crust pie, use a fork to prick holes in the bottom of the crust to prevent it from bubbling up during baking.
13. If making a double-crust pie, fill the bottom crust with your desired pie filling, then top with the second rolled-out dough.
14. Press the edges of the top and bottom crusts together to seal, then flute the edges as desired.
15. Bake the pie according to your specific pie filling recipe, typically at the recommended temperature and time for the filling.

Interesting Facts