Cooking From Memory ~ A Recipe Journal


Flaky Pie Crust

Posted in Pies by Paul Gauche on July 16, 2009

Pie Crust

Ingredients ~

For one 9 inch pie shell, bottom only

  • ½ cup Crisco (butter flavored) or butter
  • 1 cup white flour
  • pinch of salt
  • ¼ cup COLD water

Method ~

In a mixing bowl, add flour, the pinch of salt and then the Crisco, or butter.  Take two butter knives or a pastry cutter and cut the shortening (Crisco or butter) into the flour.  If you are using two knives, with cross-ways motions, continue cut in the butter until it begins to look like course meal.  You can even use your hands as long as you wash them first.  Just mix it all up until it is well combined.  Add the cold water (just half of the ¼ cup measuring cup at first.)  You may not need all of it.  Mix this all up until it all comes together in a ball. Take it out of the bowl, pat it into a ball and wrap in plastic wrap and put it into the refrigerator for 20 minutes or so. When you are ready to roll it out, put some flour on your rolling surface (counter top) and roll the ball around in the flour.  Flatten the dough out with the rolling pin.  Working from the middle to the edges, roll the dough into a large disk.  Carefully roll the dough onto the rolling pin and gently turn it over.  Make sure there is flour underneath and on top.  Continue to roll it out until it’s as thin as you want it. Transfer to the pie plate.  Pinch or “fork” the edges, trimming the extra around the edges. Makes one 9 inch pie crust.  If you need a top to your pie, double this recipe.

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