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Recipe
NO FAIL PIE CRUST: How To Make A Perfectly Flaky Pie Crust From Scratch
4 cups flour
1 tbsp baking powder
1⁄4 tsp salt
1 tsp cream of tartar
1 lb cold shortening (or butter or any combination of the two to equal 1lb or 2 cups)
1 cup ice cold water

Mix flour, baking powder, cream of tartar and salt with a whisk to combine. Next, grate the butter or shortening into the flour using a fork. Make sure to break up the grated fat so that each piece is well coated with flour and not sticking to together. Next drizzle 3⁄4 cup of the cold water over the flour mixture. Use your fork to incorporate the water into the flour. You may need to use the additional 1⁄4 cup of water to bring the dough together. Next, empty the dough onto your countertop and gently bring the dough together into a ball. This recipe makes enough for 2 double crusted pies.

Bake single crust on 350 for 20 mins with pie weights in. Remove weights and bake an additional 10 mins.

Be very careful not to overwork the dough with either the fork or your hands.

This can be refrigerated for a few days and frozen for 2-3 months.

It rolls out easily and is very flaky. It rolls better if kept in the refrigerator for a while but this isn’t necessary.