1/3 Photos of Flaky Pie Crust
1 hr 10 mins
Teresa M's Note:
Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.
My Private Note
nine in ...
Units: US | Metric
- 1Blend flour, sugar and salt in processor.
- 2Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
- 3Transfer mixture to bowl.
- 4Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
- 5Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- 6Gather dough into 2 balls; flatten each into disk.
- 7Wrap each in plastic and chill 30 minutes.
- 8(Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
- 9Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
- 10Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
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Nutritional Facts for Flaky Pie Crust
Serving Size: 1 (43 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 202.2
- Calories from Fat 130
- Total Fat 14.4 g
- Saturated Fat 6.1 g
- Cholesterol 15.2 mg
- Sodium 183.0 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 0.5 g
- Sugars 1.2 g
- Protein 2.0 g