Dave Bell wrote:
> Anything particular to recommend, for a couple of single-crust, prebaked
> shells, from scratch?
>
> I usually have problems getting 1) the crust to lay flat, regardless of
> pricking and loading with glass "stones", and 2) keeping it from melting
> and slumping down the sides of the pans. Should I chill the dough,
> before and/or after rolling and placing into the (glass) pans?
>
> I was looking at a while series of "never fail" recipes at Cooks.com .
> This looks like what I'm after, but if anyone has a better suggestion, I
> have a few hours before I need to bake them!
>
> Dave
>
> NEVER FAIL PIE CRUST
>
> 4 c. flour
> 1 tbsp. sugar
> Pinch salt
> 1 3/4 c. Crisco
> 1/2 c. cold water
> 1 egg
> 1 tbsp. vinegar
>
> Combine flour, sugar, salt and Crisco. With pastry blender or two
> knives, cut in shortening until mixture resembles coarse crumbs. Combine
> cold water, egg and vinegar; sprinkle over flour mixture little at a
> time until all flour is moistened. With hands, gather dough into a ball.
> Cut in half; roll out.
Yes- definitely chill before and after- your recipe is fine, but I like
to sub unsalted butter for about half of the Crisco as it has more
flavor.