Total Time
45mins
Prep 20 mins
Cook 25 mins

This is the first easy flaky pie crust recipe I ever came across. The ingredients can be doubled for a double crust. If doubling use 5 to 7 tablespoons of ice water. I found the original recipe in an old family cookbook that has long since been lost.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine flour and salt. For a flakier crust add the sugar to the flour and salt mixture. Using a pastry blender or a fork, cut the chilled shortening into the flour mixture until it resembles coarse crumbs. For a flakier crust add the vinegar to the chilled water. Sprinkle the flour mixture with the water a tablespoon at a time, while tossing and mixing lightly with a fork. Continue adding water until the dough is just moist enough to form a ball when lightly pressed together. Note: if you use too little water the pastry will tend to tear or crack, if you add too much water the dough will become tough.
  2. Place the dough into an air-tight bag, container or saran wrap and refrigerate for several hours or overnight. (Can be kept refrigerated for several days or frozen for up to 3 months.).
  3. If the dough was frozen allow it to thaw until it is just chilled and can be worked. If the dough was refrigerated allow it to set for 10 to 15 minutes until it is warm enough to work. Shape the dough into a ball. Flatten the ball to 1/2 inch thickness, rounding and smoothing the edges. On a floured surface, roll the dough out lightly from center to the edge into an 11-inch circle. Fold the pastry in half then place it in an 8 or 9 inch pie pan. Unfold the crust and gently press in the bottom and up the sides of the pan. Do not stretch.
  4. Fold edge under to form a standing rim and flute edges. If you are not baking the pastry then you are done.
  5. Gently prick the bottom and sides with a fork repeatedly to prevent air pockets.
  6. Just before placing the pastry in the oven, line it with a piece of parchment paper or aluminum foil and fill it with dried beans or uncooked rice.
  7. Place the pastry in the oven and set the temperature to 300 degrees, allowing the pastry to warm up - then remove the pastry until the oven finishes preheating (this helps to prevent shrinkage).
  8. Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry.
  9. Note: Make sure that both your filling and the pie crust are at room temperature before filling or the crust will lose its crunch.