I got this recipe from Sister Lance in Virginia. It seriously can not go wrong! It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche and the hand pies and dessert pies too.

Pie lovers, rejoice! A recipe for the ultimate NO FAIL pie crust — plus extra tips on how to make a perfect crust, every time!

I got this recipe from Sister Lance in Virginia. It seriously can not go wrong! It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche and the hand pies and dessert pies too.

Without further ado, here are my top tips for baking a great pie crust, regardless of what recipe you use:

Keep your fat cold.
Pea-sized specks of butter should be visible in the mixture.
Refrigerate the dough after mixing – but not for too long.
Roll carefully and slowly.
Rechill the dough before baking.
Build a protective barrier to keep the crust crisp.
Make plenty and freeze!
Bake your pie on the bottom rack of the oven.

FULL RECIPE IN THE NEXT PAGE, ENJOY 🙂