Foolproof Pie Crust

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• 1 pinch salt
• 1/2 cup vegetable shortening
• 1/4 cup milk

Recipe

• 1 sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
• 2 cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
• 3 you may also use a food processor.
• 4 add the milk, little by little, working a fork until the mixture comes together.
• 5 turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
• 6 do not overhandle the dough.
• 7 transfer it to a 9-inch pie plate for your pie.
• 8 or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
• 9 *tips from ellen:.
• 10 to make rolling the dough easier, flour your rolling pin and work surface. don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
• 11 to transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate. this prevents the dough from tearing.
• 12 if you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal. when the milk is added the dough will form a ball. stop pulsing at this point so the dough isn't overworked.