Do you have a recipe for a quick, flaky pie crust for me?!
hugs and love
StarShine!
Answers: thank you!
hugs and love
StarShine!
**********CLASSIC CRISCO SINGLE PIE CRUST
1 1/3 level c. all-purpose flour
1/2 level tsp. salt
1/2 level c. Crisco shortening
3 tbsp. cold water (some brands of flour may need more water)
1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl.
2. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea size chunks.
3. Sprinkle with water 1 tablespoon at a time. Toss lightly with fork until dough will form a ball.
4. Press between hands to form 5-6 inch "pancake" flour rolling surface and rolling pin lightly. Roll dough into circle.
5. Trim 1 inch larger than upside down pie plate. Loosen dough carefully.
6. Fold into quarters. Unfold and press into pie plate.
7. Fold edges under and flute.
For baked pie shell heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees for 10-15 minutes or until lightly browned.
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Basic Flaky Pie Crust
SUBMITTED BY: stephanie PHOTO BY: JANELIM
"It is just what it claims to be. Use as unbaked pie shell."
SERVINGS & SCALING
Original recipe yield: 1 pie crust
US METRIC
About scaling and conversions
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
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DIRECTIONS
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Note
For information on how to pre-bake a pie crust, check our Pie Frequently Asked Questions page.
Watch our video about assembling a Double Crust Pie .
NEVER FAIL FLAKY PIE CRUST
3 c. flour
1 1/2 c. shortening (Crisco)
1/2 tsp. salt
5 tbsp. cool water
1 egg
1 tbsp. vinegar
Combine flour, shortening and salt. Mix well with pastry blender. Mix together water, vinegar and egg. Combine 2 mixtures and mix lightly with fork. Roll out and put in pie pan.
Note: This can be rolled out several times and still comes out tender and flaky. Stores well in refrigerator for a couple weeks. Makes 2 double crusts.
OR
FLAKY PIE CRUST
1 1/2 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 c. butter
1/4 c. lard
Separate bowl: 1 tbsp. lemon juice 2 tbsp. & 2 tsp. water 1/4 tsp. or less vanilla
Cut ingredients well; then blend both together.
OR
FLAKY PIE CRUST
1 1/2 c. flour
Dash of salt
2 c. shortening
Sm. amount of water
Mix flour and salt. Cut in shortening. Add small drops of water until you reach desired consistency. Roll out on floured board to desired size.
OR
FLAKY PIE CRUST
3 c. flour
1/2 tsp. sugar
1 tsp. salt
1 1/3 c. Crisco
2 tbsp. vinegar
4 tbsp. water
1 egg
In bowl, mix flour, sugar, and salt. Cut in shortening, and blend until completely mixed.
In another bowl, mix vinegar, water and egg, and add to flour. Stir and mix until a smooth ball is formed.
JM