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Flaky Pie Crust

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Rate this recipe 4.4/5 (25 Votes)

Ingredients

  • Single Pie Crust
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup crisco, chilled in freezer
  • 4-8 tbsp ice cold water
  • Double Pie Crust
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2/3 cup crisco, chilled in freezer
  • 5-10 tbsp ice cold water

Details

Preparation

Step 1

1. Combine flour and salt in a large bowl. Cut in shortening with apastry blender until ixture resembles coarse crumbs
2. Sprinkle one tbsp of ice cold water over part of mixture. toss gently with a fork;push to side. repeat just until mixture is moistened and can be formed in a ball ( dough should hold together when picked up and pressed and should not crack
3.Flatten ball(s) of dough into a disk(s).Wrap tightly with plastic wrap. Refrigerate for 30 minutes or overnight
4. remove one disk of dough from refrigerator. Turn onto a very lightly floured surface(if the dough is too hard, allow it to sit for 5-10 minutes to soften.Roll dough gently, use a back and forth motion from center. Do not roll over edge or it will be too thin. Turn dough 45 degrees between each roll to keep it round. If dough is sticking to surface, dust lightly with flour.You can also roll the dough between lightly floured parchment sheets. Roll to 12 inches for a 9 inch pie.
5. Transfer dough to a 9 inch (4 cup capacity) pie plate, being carefulto avoid stretching pastry. trim edges of pastry 1/2-3/4 inch beyond edge of the pie plate

Single Crust
1.Fold extra pastry to build up edge. Flute edge of pie crust with your fingers
2. Cover and refrigerate 30 minutes to overnight before baking unless specified in recipe

Double Crust
1. roll dough as described for a single crust. Cuttop pastry to 10 inchesin diameter with a even edge. Transfer crust to over filling, being careful not to stretch the dough. Tuck edge of dough under bottom crust, press to seal. Flute edges. Prick with fork or cut slits for venting steam. Brush with lightly beaten egg . sprinkle with sugar

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