Making light, flaky pie crust is as daunting as it gets. I swear by the old tried and true recipe that is printed on Crisco shortening. It’s the recipe my mom always used and her pies were the BEST.
The night before, put your Crisco in the refrigerator to chill. This will make your crust flaky.
Time to make the dough! Add ice to cold water to make it extra cold.
Measure flour and salt into a large mixing bowl.
Add chilled shortening and mix with a fork or pastry cutter.
Mix well until crumbly.
Add in ice water, 1-2 Tablespoons at a time using a fork to mix well.
Continue adding water until dough is moist and can form easily into a ball.
Roll out on a floured surface.
Roll until dough is one inch larger than the pie plate.
Using a spatula, load the dough onto a rolling pin.
Center over the pie plate and roll out.
Gently press the dough into pie plate.
For a single crust pie, trim and crimp the edges. If you need to pre-bake the crust, use fork tines to put holes all over the bottom of the crust.
Bake at 450 degrees for 10-12 minutes. Cool before filling.
Cindy
Basic Pie Crust
Ingredients
Single Crust
- 1 1/4 cup flour
- ½ tsp salt
- 1/3 cup Crisco shortening, chilled
- 4-6 Tablespoons Ice water
Double Crust
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup Crisco shortening chilled
- 5-9 Tablespoon ice water
Instructions
- In large bowl, blend flour and salt.
- Cut shortening into flour mixture with pastry cutter or fork until the consitency of coarse crumbs.
- Stir in water 1 to 2 tablespoons at a time until dough just holds together and not crumbly.
- Divide dough in half and wrap each in cling wrap. Refrigerate for 30 minutes. (I usually skip this step.) Each will make one crust, top or bottom.
For One Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.Using pancake turner, roll the dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge. Fold extra crust underneath and crimp.
- For a pre-baked crust, heat oven to 425°. Prick pie shell all over with a fork.
- Bake on lowest oven rack for 15 minutes.
For Two Crust Pie
- Roll out dough on lightly floured surface to about 2 inches larger than pie plate.
- Using pancake turner, roll dough onto rolling pin. Center over pie plate and carefully unroll. Adjust as needed.
- Trim edges about 1/4 inch over ridge.
- Fill pie crust.
- Roll out top on lightly floured surface.
- Using a butter or steak knife, cut vents into crust.
- Carefully load onto rolling pin and unroll over top.
- Trim edges just a bit larger than the bottom crust.
- Fold under top crust with bottom crust onto the ridge of the pan. Crimp edges.
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