Description
This pie crust recipe has NEVER let me down. It’s made with solid Crisco shortening and is super flaky.
Ingredients
REGULAR PIE CRUST (makes 2 shallow pie shells)
- 2 cups all-purpose flour, spoon & leveled, more for dusting the work surface.
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup Crisco solid shortening, very cold. I keep mine in the refrigerator.
- 6 tablespoons of ice water
DEEP DISH PIE CRUST (makes 2 deep dish pie shells)
- 3 cups all-purpose flour, spoon & leveled, more for dusting the work surface
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 1/2 cups Crisco solid shortening, very cold. I keep mine in the refrigerator.
- 7 tablespoons ice water
Instructions
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Place the flour, salt and cream of tartar in a large bowl and mix together. Add the Crisco shortening and cut it into the flour using a pastry blender or fork, until it’s the size of peas. Add the ice water and mix only until the water is incorporated into the flour and the dough is slightly moist and shaggy. Don’t be tempted to add extra flour. You’ll be additional flour later on your work surface.
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Transfer the dough onto a lightly floured work surface. Form it into a disc and slightly flatten it with your hand. Cut the dough in half. Form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1/2 hour to give the dough time to relax, before using.
- When you’re ready to use the dough, remove one wrapped disc from the refrigerator, and transfer it to a lightly floured work surface. Roll the dough out very thin on a floured work surface. You can roll it thicker if you like. I like to roll mine out to a 1/8 inch thickness, for a thin and flaky crust. Roll it out to a diameter of about 12 inches. Roll the dough up around a rolling pin and transfer it to the pie dish.
- The rolled out dough needs to be big enough to fit across the bottom, up the sides and at least one inch over the edge. Twelve inches should be plenty big enough. Trim the dough, leaving a 1/2 inch over hang. Flute or crimp the edges as desired. Bake as directed on your pie recipe.
Notes
- The shallow pie crust recipe is enough for two shallow 9″ pie shells or one deep dish 9″ pie shell, with some extra dough left over. I use about 2/3 of the dough for a deep dish pie.
- The deep dish pie crust recipe is enough for a double crust deep dish pie with some dough leftover. Use the extra dough to cut out little leaves or other designs for the top or edges of your pie. You can also roll it out, and brush with butter and sprinkled with cinnamon sugar, and bake it for the kids.