Pie Crust
Simple pie crust that come out perfect everytime!If you are looking for a flaky pie crust that is full of flavor, then this is it….
Equipment
- 1 pie plate
Ingredients
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 1/4 cup shortening i.e. Crisco (or mix half & half Crisco and butter) The shortening makes a flaky crust whereas butter adds flavor
- 6 tablespoons plus 2 teaspoons, ice cold water
Instructions
- Mix the dry ingredient together (flour & salt). Add the shortening that should be in small pieces. Mix with a hand held electric mixer until it resembles bread crumbs.This step does not take long.
- Sprinkle in the cold water, then mix with electric mixer only until incorporated...Do not over mix, shut mixer off as soon as it comes together.
- Divide the dough mixture in two, use your hands and form each half into a disc, form just enough to hold the dough together without cracks. Do not over handle the dough as it develops gluten that will toughen the final crust and also makes the dough harder to roll out.
- Roll out one disc with a rolling pin on a lightly floured surface to a 11-12-inch circle; about 1/8 of an inch thick. Flip dough after it is about 5" and dust underneath with a little more flour. Add flour to your rolling pin as well as this will help it from sticking to the pastry dough. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Let the extra fall over the side until you place the second pastry shell on top.
- Roll out second disc of dough, as before. Gently place it on the top of the pie filling.Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.Flute edges using thumb and forefinger or press with a fork. To trim off any excess dough just use the palms of both hands and gentle press into the outside rim of the pie plate and any overhang should fall off easily.Score the top of the pie with 2-3 1-inch long cuts, so that the steam can escape. Bake as pie recipe directs.
Tried this recipe?Let us know how it was!