This is the best pie crust recipe I have ever used. I cannot claim it as mine because it was given to me by a friend but it won’t disappoint!!
The directions look a little daunting but don’t fret it is really pretty simple. The hardest part is rolling it out into a circle. :p I do, however, recommend reading the full recipe before getting started.
Flaky Pie Crust – You can make this crust ahead and refrigerate for up to 24 hours before use. This recipe will make enough for 3 or 4 single crusts. If you need a single crust you can divide and freeze the remaining crusts or simply cut the recipe in half. Trust me, you definitely wanna freeze it if you don’t need it immediately.
- 3 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 cup solid vegetable shortening (Crisco Zero Trans Fat will cut some of those empty calories)
- 3/4 cup cool water, not cold
Measure flour and salt into a large bowl making a well in the middle. Put shortening in the well.
Coat both hands well with flour. Be careful not to touch the shortening, break up the shortening into chunks. Do not let the heat of your hands melt with shortening. The least amount of direct contact with the shortening the better.
With both hands, work the shortening into the flour using a circular, rubbing, motion always keeping contact with the flour not the shortening. It should look like small peas with the shortening being totally incorporated into the flour.
Pour half the water in, gathering ingredients into a ball. Continue adding water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. DO NOT knead dough as if you are making bread.
Work the dough as little as you have to while keeping it formed in a ball. Divide the dough into 3 or 4 equal portions depending on how you plan to use it. Cover the dough and refrigerate for later use, freeze it or use now.
Take a handful of flour and sprinkle it on working surface. Put ball of dough in the middle of floured surface. Coat rolling pin with flour. Roll dough, turning dough to get a round shape. This may take several passes, turning as necessary. Flip dough carefully adding flour as necessary. Finish rolling on this side to make a circle that is 4″ bigger than your pan. (For a 9″ pan you will want a 13″ circle.)
Fold dough in half, place in the pan and unfold to fit. Trim if necessary but not too much as you want to have enough to fold the edges under. Fold edges under turning the pan and pressing the edge as you go.
For a single crust pie you can crimp the edges using your thumb and forefinger making a v-shape or press down edges with a fork to seal the edge and give it a nice pattern. For a double crust pie cover and bake as directed by your recipe.