Pie Crust

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Pie Crust

Recipe Information
Source: Sarah Serves/Makes:1 double crust Ingredients 2 cups (475 ml) flour 2/3 cup (150 ml) vegetable shortening 5 tbsp (70 ml) cold water Preparation Place flour in medium sized mixing bowl. Add 1/3 cup (80 ml) shortening and using a fork or a pastry cutter, cut in the shortening until mixture looks slightly crumbly (Do not overwork!). Add remaining 1/3 cup (80 ml) shortening and cut in with a fork or pastry cutter until the mixture resembles coarse crumbs. Add the 5 tbsp (70 ml) water all at once to the mixing bowl and stir until the pastry begins to come together. Use your hands to form the dough into two balls of equal size. Roll out one pastry ball at a time on a lightly floured surface, coating the rolling pin with flour as needed to prevent the pastry from sticking to it. Bake pie as directed in pie filling recipe. Comments The secret to flaky pastry: 1. Don't overwork the dough at any stage--stir it and handle it as little as possible. 2. Don't add too much water!! You may be tempted to add more water to your crust to make it come together while stirring it, but be patient and use your hands to gently bring it together after the initial stirring.

Recipe Information

Source:: Sarah

Serves/Makes:1 double crust

Ingredients

2 cups (475 ml) flour
2/3 cup (150 ml) vegetable shortening
5 tbsp (70 ml) cold water

Preparation

Place flour in medium sized mixing bowl.
Add 1/3 cup (80 ml) shortening and using a fork or a pastry cutter, cut in the shortening until mixture looks slightly crumbly (Do not overwork!).
Add remaining 1/3 cup (80 ml) shortening and cut in with a fork or pastry cutter until the mixture resembles coarse crumbs.
Add the 5 tbsp (70 ml) water all at once to the mixing bowl and stir until the pastry begins to come together.
Use your hands to form the dough into two balls of equal size.
Roll out one pastry ball at a time on a lightly floured surface, coating the rolling pin with flour as needed to prevent the pastry from sticking to it.
Bake pie as directed in pie filling recipe.

Comments

The secret to flaky pastry: 1. Don't overwork the dough at any stage--stir it and handle it as little as possible. 2. Don't add too much water!! You may be tempted to add more water to your crust to make it come together while stirring it, but be patient and use your hands to gently bring it together after the initial stirring.