Have you ever dreamt of making that perfect flaky pie crust that complements any kind of pie filling? Wow your family or your guests by following these simple steps to making the perfect flaky pie crust.
Gather all of the ingredients you will need. This is an easy recipe that won’t take too much of your time.
- 3 ½ cups of all purpose flour (Pillsbury is the best)
- 1 cup of solid vegetable shortening (Crisco is a common choice, but there are other options available like leaf lard and organic shortening—ideal for health buffs)
- ¾ cup of cool water (make sure it’s not cold)
- 1 tsp. of salt
First stage. Combine the salt and flour in a mixing bowl; once you've finished, make a gap in the middle of the salt and flour. Put the shortening into the gap. Coat both hands thoroughly with flour and break the shortening into chunks. Be careful to avoid contact with the shortening as much as possible - it is necessary to not melt the shortening with the heat from your hands. Work the shortening into the flour using both of your hands by making circular, rubbing motions. Make sure to touch only the flour and not the shortening. As you progress, add more flour and shortening. The end result should look like small peas, that is, if you have the shortening fully embedded into the middle of the flour.
Second stage. Put ½ of the water in, and at the same time gather the mixture into a ball. Continuously add water until it turns into a soft dough. Shape the soft dough into a ball but do not knead it. Equally divide the ball of dough into 3-4 parts. You can cover the divided dough and keep it in the refrigerator for a while or choose to use it right away.
Third stage. Sprinkle a handful of flour on a countertop. Your rolling pin needs to be coated with flour too. Set the dough in the middle of the sprinkled flour and use the pin to roll over the dough and make a flat, round shape. Do this again and again until you form a circle that’s 4 inches bigger than your pan, making sure that you turn the dough over on the other side and add flour on the countertop every once in a while to keep the dough from sticking to it. Fold the dough exactly in two, lift it, and unfold it onto your pie pan. Trim if needed, but make sure to save enough to be able to properly fold the edges. Fold and press the edges while turning the pan around.
When finishing the crust, it’s your choice whether you want to give the edge a pattern by pressing a fork against it. You can also make V-shaped patterns using your hand and both the left and right forefingers. Make V shapes while turning and going around the edge, making sure to keep the edge a little bit higher than the pan. You are now free to add any kind of pie filling you want - from apple pie and cherry pie fillings to lemon meringue and coconut cream pie fillings - and bake your pie. When you’re done making the crust, you can certainly follow any pie recipe you want. You can store the crust you made in the refrigerator for up to two weeks and it will still come out flaky. To make your pies extra sweet, you can choose to add chocolate curls for garnish.
Make this tried-and-tested flaky pie crust recipe and be sure to anticipate smiles and praises from family and friends as you bake the most delicious pies.