Flaky Pie Crust 🥧
Description
From “A Cook’s Tour of Shreveport”, compiled by The Junior League of Shreveport, Inc. This is one of my favorite cookbooks. Of all the pie crusts I’ve made, this is the best.
Recipe Overview
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 8-inch pie crusts
- Calories: 793.8 per serving
- Rating: ⭐️⭐️⭐️⭐️⭐️ (5 stars)
- Review Count: 2
- Category: Dessert
- Keywords: < 15 Mins, Easy
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/2 | cups flour |
| 1/2 | teaspoon salt |
| 1/2 | cup shortening |
| 4 – 6 | tablespoons ice water |
Instructions
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Sift and Mix
- Start by sifting 1 1/2 cups of flour and 1/2 teaspoon of salt together into a mixing bowl.
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Add Shortening
- Next, add 1/2 cup of chilled shortening to the flour mixture.
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Cut In Shortening
- Use a pastry cutter or fork to cut the chilled shortening into the flour until the mixture resembles coarse crumbs with pea-sized pieces of shortening.
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Add Ice Water
- Gradually add ice water, 1 tablespoon at a time, to the flour and shortening mixture. Stir gently with a fork after each addition.
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Form Dough
- Continue adding water until the dough starts to come together and can be formed into a ball. You may need 4 to 6 tablespoons of ice water in total.
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Divide Dough
- Once the dough is formed, divide it into 2 equal balls.
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Roll Out
- On a floured surface, roll out one ball of dough into a circle that’s about 1/8 inch thick.
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Fold and Roll
- Fold the rolled-out dough in half and then in half again to create a smaller triangle. Roll it out again into a circle.
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Repeat
- Repeat this process, folding and rolling, until the dough is smooth and cohesive. Be careful not to overwork the dough.
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Prepare Crust
- Use the rolled-out dough to line a pie dish, trimming any excess dough from the edges.
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Chill
- If the recipe calls for a pre-baked crust, chill the pie crust in the refrigerator for at least 30 minutes before baking.
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Use
- This flaky pie crust is perfect for both pre-baked recipes and filled pies. It’s versatile and delicious!
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Enjoy
- Now, you have a beautifully flaky and tender pie crust ready to be filled with your favorite sweet or savory fillings. Enjoy!
Tips for Success
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Chilled Ingredients: Ensure your shortening is well chilled before using it in the dough. This helps create a flaky texture.
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Ice Water: The key to a tender crust is using ice water. The cold temperature helps prevent the fat from melting too quickly, resulting in a flaky pastry.
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Handle Gently: When working with the dough, handle it gently to avoid overworking. Overworking the dough can make it tough rather than tender.
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Pre-baking: If you’re using this crust for a pre-baked recipe, dock the bottom with a fork before baking to prevent it from puffing up.
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Customize: Feel free to add a pinch of sugar for sweet pies or herbs for savory pies to customize the flavor of this versatile crust.
Nutritional Information (Per Serving)
- Calories: 793.8
- Fat: 52.1g
- Saturated Fat: 12.9g
- Cholesterol: 0mg
- Sodium: 583.8mg
- Carbohydrates: 71.5g
- Fiber: 2.5g
- Sugar: 0.2g
- Protein: 9.7g
Reviewer Comments
“I love this pie crust recipe! It’s so easy to make and turns out perfectly flaky every time. It’s become my go-to for all my pie baking needs.” – Sarah 🥧
“I’ve tried many pie crust recipes, but this one takes the cake (or should I say, the pie)! The texture is amazing, and it’s not too difficult to make. Definitely a winner!” – John 🌟
This Flaky Pie Crust recipe from “A Cook’s Tour of Shreveport” is a tried-and-true classic that delivers on both flavor and texture. Whether you’re making a sweet fruit pie or a savory quiche, this versatile crust is sure to impress. With just a handful of simple ingredients and a few easy steps, you’ll have a homemade pie crust that rivals any bakery offering. So roll up your sleeves, dust off your rolling pin, and get ready to create pie perfection! 🥧✨
