Pie Crust – Flaky Delicious and Wonderful

Pie Crust Recipe

When choosing a pie crust that is flaky and delicious there are so many recipes out there. So you can try different ones if you want, or try this one. Most likely, you are going to choose this one. This pie crust has the flakiness, and there is also a bit of sweetness to it. However, even with any other pie crust, comes patients. After a bit of patients then you will see that it is not that hard to make pies. So if you got what it takes to make pies, then this recipe is for you.

What you’re going to need for crust:

 2½ Cups All Purpose Flour

 1 Cup Vegetable Shortening (Chill Shortening for best results) 

 2 Tablespoons Sugar

 1 Teaspoon Salt

 4 to 6 Tablespoons Ice Cold Water

 Measuring cups and Measuring spoons

 Pastry Cutter

 Large Mixing Bowl

 Rolling Pin

 Pie Pans (9½ or 10 in.)

 And some really cool music to listen too!

All measurements for crust recipe are in RED. To see the measurements hover or touch to reveal.
Recipe by fridaysroo.com

This is my famous pie crust. Everyone one who has tried it has liked it. So I feel it’s time to share it.

Now mixing up the pie ingredients:

Preheat oven for 375º. In the mixing bowl, add flour, sugar, and salt.
Mix those ingredients up a little.
2½ All Purpose Flour
2 Tablespoons Sugar
1 Teaspoon Salt

Next take your shortening, that you earlier, placed in the refrigerator.
1 Cup Shortening

Now add shortening to flour, sugar, and salt mixture. After that, use your pastry cutter and cut into the mixture until little balls of dough start to appear. You can’t cut the mixture too much, but, you can cut it too little. With that in mind, cut your dough really good.

Next is the toughest part. This is where we are going to add the water, so take this part slowly. Therefore, a good idea is to use ice cold water.

Now, take some water add it to the mixture, mix well.
1 Tablespoon Water at a Time.

Continuously add the water1 Tablespoon Water at a Time. until a firm dough ball appears that is not cracky but not too sticky or wet. Now refrigerate for 10 minutes.

Rolling the pie crust:

Next, you are going to need a spot to roll out your pie crust. In that spot throw down some flour, enough to cover dough space but not too much to dry your dough. Now, depending on whether you are making 1 extremely thick pie crust or 2 thinner crusts and the size of the pie pan your using, is going to be the size of your dough ball.

For example, if your making one 9½ in pie with a bottom crust and top then you need to split the dough into two. If are making one 10 in crust then, you will need ¾ of dough ball. With that in mind, you can get away with making a 10 in top, but it will be thin. Or just make more dough.

In any case, take your chosen size and place it on top of the flour you laid out. Now flatten the dough some, then take your rolling pin and roll out the dough evenly and in a circular shape. Use your chosen pie pan to size up the rolled out dough, allow 1 to 1½ in to overlap. Next carefully fold your rolled out dough in half. Then, carefully place dough fold in center of pie pan and open. Carefully press dough down into the shape of the pie pan then use a sharp knife to cut off excess dough on the edges. Use a fork and stab bottom of pie crust a bunch of times in random place. (This keeps crust from shrinking during cooking).

Designing the edges:

On the edges, take your pointer finger and thumb of your left hand and place near the outside of pie crust. Next, with your right hand place your pointer finger on the insides of the crust. Then carefully make a V with around your pointer finger on your right hand, by pressing slowly with your left hand pointer finger and thumb. Then, continue all the way around the crust until you are finished. Does take some practice, but once you get it, no problem. 

Once that is finish place pie crust in oven. 45 min or until golden brown.

In brief, please enjoy with friends and family, and remember to like and share to everyone. Above all, thank you very much for using these recipes and visiting this site. Continue using, and if you like the format, please send your recipes and they will be changed to this format. And, as always Thank you!