flaky pie crust
(1 rating)
I have heard all my life that when you make a pie crust, use the coldest water you can get and to carefully and gently use a fork to mix your ingredients. That way your crust won't become tough. Well, I threw that myth out the window when I found this pie crust recipe. :o) I found this recipe in a magazine and it was from a lady from my hometown. I found where she lived and went to visit her. She has passed away now, but I have used this wonderful recipe since 1995 and have thrown away all of my other pie crust recipes I have ever owned.
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(1 rating)
yield
serving(s)
method
Bake
Ingredients For flaky pie crust
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3/4 ccrisco shortening (i use butter crisco)
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1 Tbspmilk
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1/4 cboiling water
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2 call-purpose flour
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1 tspsalt
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1 Tbspsugar
How To Make flaky pie crust
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1Place first 3 ingredients in a deep mixing bowl; beat at medium speed with an electric mixer until fluffy and liquid is incorporated into mixture.
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2Mix flour, salt and sugar; together and add to wet mixture. Beat at lowest speed until all dry ingredients are moistened.
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3Divide dough in half; shape into balls, wrap in plastic and chill at least 2 hours.
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4Remove from fridge and roll between two pieces of wax paper or plastic wrap.
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5TIPS: • This crust is so easy to patch when you find that you need to add a little more dough somewhere else in your pie pan. It blends so well. • The recipe calls to leave it in the fridge at least 2 hours, but so many times I am in a hurry and I do well if I leave it in the fridge a half an hour. My pie crusts still work well. (Great for Chicken Pot Pies too)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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