Monday, August 26, 2013

Mom's Never-Fail Pie Crust

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My mom sent me this recipe back in the 1970s and it never "fails."  I've used it for fruit pies, chicken pot pies, tarts, and quiches.

If you have the time, double or triple the recipe then divide, wrap and freeze dough to have on hand anytime you need it. Defrost ahead of time in the refrigerator, or at room temperature.  Then roll out for your recipe.

It sure saves money over buying pre-made crusts at the grocery store.

I recently bought a mini-pie maker and have been making individual pot pies and fruit pies, then freezing for future meals and desserts.


Mom's Never-Fail Pie Crust
1 tsp. salt
1 tsp. sugar
1/2 cup boiling water
1 cup shortening, like Crisco
2-1/4 cups flour

Pie Dough photo null_zps147cceb4.jpg photo null_zps4f0e9e92.jpgAdd salt and sugar to boiling water.  Pour over shortening in a bowl and let cool. Whip with a beater until creamy.  Add flour and mix with a fork.

Form into two balls, wrap in plastic or wax paper. Chill in refrigerator for 30 minutes or more before rolling into pie crusts; or freeze dough for later use by wrapping in plastic or vacuum sealing.

Estimated cost for two crust pie:  .50 cents or less.