Aunt Nancy's Flaky Pastry Crust

Submitted by 2rosebud

"A tender, flaky pie crust recipe that yields a top and bottom crust for an 8" pie."

 

• Ready In: 15mins
• Ingredients: 5
• Yields: 1 pie
• Serves: 1

ingredients

• 532.32 ml flour
• 4.92 ml salt
• 177.44 ml shortening, plus
• 9.85 ml shortening (solid vegetable or lard)
• 78.78 ml cold water

directions

1. Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
2. Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
3. Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
4. For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
5. For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
6. For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.

Reviews

[Baby Kato]

Thanks for sharing your lovely crust recipe. It makes a crisp, tender, flaky crust with nice flavor and texture. I made a peach pie with it...It was excellant. Into my keeper box this goes.