Perfect Pie Crust
Making pie crust is more about technique than it is about ingredients. Some recipes call for vinegar, some even call for 7-UP, both claiming to make a light flakey crust, when in reality it’s how you handle the dough that gives you those results. Use cold hands and a light touch.
Make sure that your fat is cold and your oven is hot, handle the dough as lightly as possible, roll the dough from the center out ( rolling continuously back and forth will produce gluten making a tough crust). If it takes you more that 10 minutes to rill, plate and flute your pie, return it to the fridge to rechill the fat before baking.
But the greatest piece of advice that I can give is to bake with confidence. Pie dough senses fear!Print
This recipe yields 3 X 9″pie crusts. The dough will keep in the fridge for up to a week or in the freezer for 3-4 months.
- 4 cups all purpose flour
- 1 1/4 cup cold water
- 1 tsp salt
- 2 cups vegetable shortening
- Place the flour in a large bowl.
- Combine the cold water and the salt and stir to combine. Place in the freezer.
- Cut the shortening into smaller cubes. add to the flour.
- Work the shortening into the dough using your hands. Work it until the shortening is in peas sized pieces.
- Push the flour to the side and add 1/2 the water, use your right hand to scoop the water up and over the flour, use your left hand to turn the bowl in a clockwise direction.
- Add more water as needed until the dough has come together.
- Turn the dough out onto a floured surface and use a very light kneading motion to bring the dough together.
- divide the dough into 3 equal amounts, form into discs and wrap individually in plastic wrap.
- Refrigerate 30 minutes before using.