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There’s something truly magical about a homemade pie crust. It’s the foundation of countless cherished recipes, from savory pot pies to sweet, fruity desserts. For me, this particular recipe holds a special place in my heart, evoking fond memories of holiday gatherings and warm family kitchens. Grandma’s No-Fail Pie Crust is more than just a recipe; it’s a tradition passed down through generations, each step a nod to the love and care that goes into every pie.
I still remember standing on a stool next to Grandma as she effortlessly mixed the dough, her hands moving with practiced grace. The kitchen would fill with the comforting aroma of butter and flour, signaling the start of something wonderful. This pie crust recipe, with its perfect balance of simplicity and reliability, never failed to deliver a tender, flaky crust that was the star of every dessert table.
Whether you’re a seasoned baker or a novice, this recipe is designed to be foolproof. It yields a pie crust that is both buttery and flaky, ideal for both sweet and savory pies. The ingredients are straightforward, and the process is remarkably simple, making it accessible for everyone to create a pie that’s sure to impress.
Ingredients
4 cups all-purpose flour
1 ¾ cups shortening
½ cup water
3 tablespoons white sugar
1 egg
2 teaspoons salt
Instructions
Step 1: Prepare the Dry Ingredients
Combine the Dry Ingredients: Start by gathering a large mixing bowl. In this bowl, combine 4 cups of all-purpose flour, 2 teaspoons of salt, and 3 tablespoons of white sugar. Whisk these ingredients together to ensure they are evenly distributed. The flour provides the structure, while the salt enhances the flavor and the sugar adds a touch of sweetness.
Cut in the Shortening: Next, incorporate 1 ¾ cups of shortening into the flour mixture. You can use a pastry cutter, two forks, or even your hands to work the shortening into the flour. The goal is to achieve a crumbly texture where the mixture resembles coarse crumbs. This process is known as “cutting in,” and it’s crucial for creating the flaky texture of the crust.
Step 2: Add Wet Ingredients
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