Basic Flaky Pie Crust

(from rosie’s recipe box)

Not enough for a deep dish pie plate. Use 1 1/2 recipe for deep dish. 1 more recipe for top crust, if desired.

I also used Butter Flavored Crisco. I put the Crisco in the freezer for about 15 minutes to chill. I filled a glass with ice and water and used this for my water.

Can add 1 teaspoon of sugar to flour to increase sweetness.

Let dough sit out for about 10 minutes before rolling out to prevent crumbling.
Roll out between two sheets of wax paper.

I now make this crust all the time and I now use sticks of butter right out of the fridge instead of chilled Crisco and I like the taste much better. I’ve used this for all kinds of pies, even chicken pot pie and it goes great w/ anything you want to use it for. Also for a tip.. spread milk over the top of the crust and sprinkle w/ sugar before baking for a sweeter crust.

For pre-baked: bake the crust at 400 degrees for about 8-10 minutes.

Source: allrecipes.com

Categories: Dessert

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup shortening, chilled
  • 1/4 cup butter (or omit shortening and use 1/2 cup butter)
  • (or omit butter and use 1/2 cup chilled shortening)
  • 3 tablespoons ice water, or more as needed
  • 1 teaspoon sugar for dessert crust (add to flour)

Directions

  1. Whisk the flour, salt, (and sugar if dessert pie) together in a medium size bowl. With a pastry blender, cut in the cold shortening and/or butter until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

  2. Gently gather dough particles together into a ball. Flatten into a thick pancake. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

  3. Roll out dough between two pieces of wax paper. Put in a pie plate by removing one piece of wax paper, picking up the crust with the other piece of wax paper, then remove wax paper. Fill with desired filling and bake.

Email to a friend | Print this recipe | Back