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NEVER Fail Pie Crust
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Great Pie Crust for any pie

Mary Woodhouse

Serves/Makes:At least a few pies.

  • 6 cups (1425 ml) all-purpose flour
  • 1 package vegetable shortening
  • salt to taste
  • 2 tbsp (30 ml) brown sugar
  • 1 tsp (5 ml) baking powder
  • Mix all ingredients by hand with pastry blender.
  • Store until needed.
  • Approximately 2 to 3 cups (700 ml) of pie crust mix are needed for each crust (therefore 4 to 6 cups (1425 ml) for a double-crust depending on how thick you like your pastry).
  • For every 2 cups (475 ml) of mixture add 1/4 cup (60 ml) water.
  • Mix together and roll out on floured surface.
  • Put in pie pan and crimp edges as desired.
  • Baked shell: 425 degrees (225 C.) for 12-15 minutes
  • Double-crust: 425 degrees (225 C.) for 40-50 minutes
Mixture should be stored in air-tight container. Keeps very well for a long time.

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