Grandmother's Super Flaky Pie Crust
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This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.
- Ready In:
- preheat oven to 350 F degrees (Fahreinheit).
- pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
- Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
- transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
- cover pie dough with another sheet of wax paper.
- roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
- peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
- Then,carefully peel the wax paper from pie dough, and ease into pan.
- repeat steps 4-8 with other half of dough.
- Bake for 15 min, or so or until golden brown in color.
- Fill with any pie filling!
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Man I wanted this easy peasy recipe to work for a quickie cobbler but it just did not. Needs salt something fierce. I wish had went with my gut instinct on that one. I will stick to the pain in the butt pie crust recipes moving forward. However I do want to revisit this one. Maybe when I have extra ingredients on hand I will share if I do. Thanks for the recipe.Reply
This was really an test-run for me 'cause I've never used margarine in a pie crust! I cut the recipe in half for just one pie & couldn't believe what A GREAT PIE CRUST I'd made! And, since I knew most of it would be eaten once finished, I filled the shell with some of my own Pumpkin Pudding ~ Oh, so nice! Thanks for a great pie crust recipe keeper! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]2Reply