for real … it’s never failed me. Even when I’ve used whole wheat pastry flour or substituted coconut oil for the shortening. The coconut oil, by the way, is delicious!
Never Fail Pie Crust
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 heaping Tbls. sugar
- 1 tsp. salt
- 1 cup lard, Crisco, butter or coconut oil
- 1 egg yolk
- Milk
Directions:
Mix together with a fork the flour, sugar, salt and shortening. Slightly beat the egg yolk and add enough milk for 2/3 cups liquid. Mix together the 2 mixtures. Makes four 1-crust pies or 2 double crust pies.
*If you use coconut oil, you may need to add an additional 1/3 cup flour for the correct texture & ‘roll-ability’.
**I have frozen the dough with good results. Divide the dough into four portions. For the portions you will freeze, put each in a ziploc baggie. Then, place them in another baggie – essentially double bag them. Thaw fully in the refrigerator before using the dough. The outside of the dough ball may be slightly colored upon thawing, but the color won’t be noticeable after baking.
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