flakey pie crust for a 2 crust pie
This comes straight from my McCalls cookbook copy right 1963. The very first time I made pie crust it was a sucess. Years later I discovered how hard that could be, and now I appreciate this little recipe more than ever. This is ingraianed in my head, and if I need just one crust, I divide it in half, and freeze the other one. When I want the other half, I thaw in the fridge, and roll it out as usual, I freeze it in a little flattened disc.
prep time
15 Min
cook time
40 Min
method
Bake
yield
8 to 10
Ingredients
- 2 cups sifted all purpose flour
- 1 teaspoon salt
- 3/4 cup shortening, or 2/3 cup lard
- 4 to 5 tablespoons ice water
How To Make flakey pie crust for a 2 crust pie
-
Step 1Sift flour and salt together into a med bowl.
-
Step 2With a fork or pastry blender, cut in shortening, or lard until mixture resembles cornmeal.
-
Step 3This is the tricky part, add ice water just until the dough comes together. The amount will vary from crust to crust, you have to use your own judgement on this.
-
Step 4The book recommends that you sprinkle the ice water 1 T at a time, all over, tossing lightly after each addition, pushing the dampened portion up the side of the bowl. Sprinkle just the dry portion.
-
Step 5Pastry should just hold together, not be sticky.
-
Step 6Shape into 2 balls, wrap in plastic wrap, and refrigerate until ready to roll out. When you do roll out, use a floured surface and a floured rolling pin.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes