Really good, flaky pie crust using shortening. Make this when you want a pie crust that has no sugar - desserts, quiches, pot pies, etc.
I'm no pastry chef, and this recipe worked just great for me. The trick is to follow the directions.
Keep ingredients cold (I freeze Crisco).
Only work the dough enough to get it to hang together in a ball.
When rolling out dough, use as few passes over it as possible.
Flaky crust occurs when the shortening is not overworked, and melts when baking, creating tiny pockets in the dough.
You can use a pastry cutter, fork, or your fingers.
9 inch pie pan
There are several youtube videos showing you exactly how to do everything, and probably will explain things better than I.
- 1/2 cup very cold shortening (I use Butter Flavor Crisco)
- 1 1/3 cups AP flour
- 1/2 tsp. salt
- 3 - 5 tbs. ice water
- Place 1/2 cup shortening on the top shelf of the fridge for 30 minutes.
- Combine the flour and salt, cut in shortening. Work dough until it resembles large pea-sized crumbs.
- Drizzle on 3 tbs. of water, and work the dough into a ball, adding a bit more water, if needed, to get the dough to stick together.
- Wrap and place in the refrigerator 30 minutes, or more.
- Flour your workspace, roll the dough, working from the center out, until it is 11" in diameter.
- Move dough to the pan.
- Work the dough into the bottom and sides.
- Cut excess dough off with a knife.
- Crimp or use whatever design you want for the top of the sides.
- I find just using a fork and creating tine imprints works just fine.
- If pre-cooking shell, heat oven to 350 F. Poke holes in the bottom and sides with a fork, and bake 10-12 minutes, or until lighty browned.
- Otherwise, pour filling into shell and bake according to your recipe's directions.
|Amount Per Recipe||%DV|
|Recipe Size 164g|
|Calories from Fat 906||100%|
|Total Fat 102.5g||128%|
|Saturated Fat 23.82g||95%|
|Trans Fat 34.26g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|