Pie Crust

Chef #1027170's Note:

great pie crust!

• Total Time: 10 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 10 hrs

Ingredients:

Serves: 1

Yield: 1.0 pie crust

• 5 cups plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait. You'll notice the
• 1/3 cup cold water, cold is the key
• 3/4-1 cup chilled vegetable shortening (you may prefer butter or margarine.)

Directions:

1. Mix the flour and shortening first.
2. then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so add the water slowly, mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
3. I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work).
4. Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. If the dough has warmed up to room temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!
5. Step 4 - Put in the pie pan and shape!
6. Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.
7. Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
8. It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!

Reviews

[Exotic Desert]

I used this crust for the pumpkin pie recipe posted by the same chef. Crust turned out well enough, but made too much batter for my needs. Thanks for posting!