Pie Crust - Tender & Flaky
I had several guests ask me if my apple pies were real..lol my sister thought they looked to perfect to be home made..I said nope..made in Cassie's kitchen.
- 2 1/2 c
- all-purpose flour
- 1/4 tsp
- fine salt
- 3 Tbsp
- granulated white sugar
- 1/4 c
- vegetable shortening, cold
- 12 Tbsp
- butter, cold and cubed
- 1/4 - 1/2 c
- cup ice water
NOTE: I ACTUALLY HAVE FOUND THAT THIS CRUST NEEDS NO CHILLING...IT ROLLS OUT BEAUTIFULLY, RIGHT AS SOON AS MADE
How to Make Pie Crust - Tender & Flaky
- 2Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
- 3When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Food processor method - which is what I use :
I place the flour, salt, and sugar in processor bowl. Pulse to blend. I then add the shortening, pulse about 6 times. Add the cold butter, pulse 10 - 12 times, then add the water, pulse till all starts to come together and will hold together ...I never have to chill it. The above directions are what were on the back of the box of flour..My way is so much easier, if you have a food processor, I would suggest that method.