Michelle's No Fail Pie Crust
1 c. Crisco
1/2 c. boiling water
Beat together until creamy; let cool. Add:
1 tsp. salt
Pinch of baking powder (1 Pinch = 0.06250 Teaspoon)
Pinch of sugar (1 Pinch = 0.06250 Teaspoon)
3 c. flour or enough to handle easily
If your recipe requires a pre-baked crust, then preheat
the oven to 425 degrees F. Refrigerate the crust while the oven is heating. This
helps the crust to keep its shape. Just before placing it in the oven, line with
a piece of parchment paper or aluminum fill and fill with dried beans or
uncooked rice. Bake for 15 minutes and cool on a baking rack.
Make sure that both your filling and the pie crust are at room temperature before filling or the crust will drop it's crunch and will come out doughy.
If you aren't making a pie requiring a pre-baked crust, fill and bake according to the pie recipe.
PIE TIP: A couple of secrets to tender and flaky pie crust are to first , watch the measurement of ingredients. Be very precise. Ingredients should also be cool. Do not overwork the dough because your hands are warm and the warmth can make the pie crust tough. Be gentle.
This dough never fails. Leftover dough can be kept for several days. See The Ruller Cinnamon Roll for one way to use your left over pastry.