Never-Fail Pie Crust

Never-Fail Pie Crust

Quickly combined with an electric mixer, this piecrust uses vegetable shortening and freezes well. The baking powder gives it a nice flaky quality.

4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups solid vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 cup cold water

In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat on low until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about 1 minute. Form the dough into 4 balls, wrap, and refrigerate overnight.

To prepare a baked shell preheat oven to 425 F. Roll out one chilled ball of pastry and transfer to pie pan. With a fork, prick the shell all over. Place unfilled piecrust in the freezer 10 minutes before baking to reduce shrinkage and hold fluted edges in place. Transfer immediately to the hot oven and bake for 10 to 15 minutes, or until the crust is golden. Cool before filling.