Perfect Pie Crust!

Linda Kauppinen

By
@cyrene

This was my grandmother's recipe and we still use this recipe for any type of pie or pastry calling for pie crust. Tender and Flakey every time as long as you follow the TIP below.
My mother in law used to say that you had to have a knack with pie crust, and she just didnt have the knack.
TIP: The trick to a perfect pie crust is to handle it as little as possible with your hands. Use a pastry blender and fork. NOT your hands. The only time you will handle it is when you divide the dough and roll it out.


Featured Pinch Tips Video

Comments:

Serves:

Makes 2 to fit a 10 inch pie plate

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

4 c
sifted flour
2 tsp
salt
1/3 c
plus 4 tbsp crisco (butter flavored)
1/2 c
cold water

Directions Step-By-Step

1
Sift flour and salt together into a large bowl.
Add Crisco.
Cut with pastry blender until flour and shortening is consistency of peas.
Mix dough with a fork while gradually adding water.
Mix until dough comes together.
2
Form into ball an dwrap with saran, wax paper or foil and chill for 1/2 hour.
Place 1/2 of the dough on a floured surface and start to roll.
After one or two rolls, turn dough over and at same time re-flour your surface.
Roll out until dough is large enough to line pie plate.
3
NOTE: If you are making a one crust pie, tightly wrap and freeze the remaining half. Thaw and use for a pie at a later date.

About this Recipe

Main Ingredient: Flour
Regional Style: German
Dietary Needs: Dairy Free
Other Tag: Heirloom