Mastering Pie Crust

I felt terrible that I couldn't provide anyone with pies this Thanksgiving season. To make up for it, I thought I would divulge all my pie crust secrets to you guys! I’ll spare you the typical, two page Pinterest description of how this is a long lost family recipe from the very first Thanksgiving and then it got lost in the crack in the floor, only to be found 100 years later while doing a home renovation project. (None of that happened but you know what I’m talking about lol) So here it is, a simple fool-proof recipe. Enjoy and Happy Thanksgiving!

Flaky Pie Crust

Yield: 2 pie shells

2 c. All purpose flour
1 tsp. Sea salt, fine
1 c. Vegetable shortening, cold
Ice water

  1. Whisk together flour and salt in a medium bowl.

  2. Add in cold shortening and cut into the flour using a pastry cutter or fork. Do this until the shortening pieces are the size of your fingertip

  3. Slowly add in the ice water, until the dough comes together. The dough should not be crumbly, or sticky.

  4. Form two dough balls. Roll out dough that is slightly bigger than the pie pan you'll be using. Be sure to roll out the pie crust on a cloth mat, I also highly recommend getting a cloth rolling pin cover. Using both these methods makes sure your crust isn't over worked and remains flaky.

  5. Transfer dough to pie pan, press and crimp

Tips & Tricks

  • Make sure you're shortening is cold. I like to store mine in the fridge at all times. If you don't, leave it to chill in the fridge for at least 2-3 hours

  • The water also needs to be ice cold. I usually get a glass of ice water and let it sit for a couple minutes. Just make sure none of the ice gets into the dough.

  • The key to a flaky crust is to keep it cool and to not overwork it. Do not knead the dough, except to bring it together to form a ball. The rolling pin should do most of the work by itself, you shouldn't put all your strength and weight behind it.

  • I never chill my dough before (or after) it's rolled out. I have found putting a cold pie shell in the oven shrinks it substantially, where as a room temperature pie shell keeps it shape better. Make the pie shell first and then the filling, this gives the dough time to relax.

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