Are you ready to ditch the store-bought pie crusts and embrace the delightful world of homemade flaky perfection? This recipe, using Crisco shortening, will guide you through creating a buttery, tender pie crust that's surprisingly easy to make. Whether you're a seasoned baker or a kitchen novice, this recipe promises delicious results every time. Get ready to impress your family and friends with homemade pies that taste unbelievably good. This is one of those easy recipes that elevates any dessert, making it perfect for both weeknight dinners and special occasions. This recipe is a great example of homemade cooking at its finest, transforming simple ingredients into something truly special.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup Crisco shortening, very cold and cut into cubes
- 1/2 cup ice water
Instructions:
Get Started:
- Begin by ensuring your ingredients are cold. This is key to a flaky crust! Chill your flour, shortening, and even your mixing bowl if possible. Cold ingredients prevent gluten development, resulting in a tender crust.
Mixing the Dough:
- In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout your dough.
- Cut in the cold Crisco shortening using a pastry blender or your fingertips. Work quickly to keep everything cold, cutting the shortening into the flour until the mixture resembles coarse crumbs. Avoid overmixing at this stage. The goal is to have pea-sized pieces of shortening remaining throughout the dough.
Adding the Water:
- Gradually add the ice water, a tablespoon at a time, mixing lightly with a fork. Be careful not to add too much water; the dough should just come together. If it seems too dry, add more water a tablespoon at a time until it forms a ball.
Forming the Dough:
- Gently turn the dough out onto a lightly floured surface. Form it into a disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
Rolling and Baking:
-
Once chilled, roll out the dough on a lightly floured surface to your desired thickness. Aim for about 1/8 inch thickness for a standard pie crust. If the dough becomes difficult to roll, let it rest for a few more minutes in the refrigerator.
-
Carefully transfer the dough to your pie plate. Trim any excess dough and crimp the edges as desired.
-
Blind bake the crust (if needed for your recipe) by pricking the bottom with a fork, lining with parchment paper and pie weights, and baking according to your specific pie recipe's instructions. This prevents a soggy bottom.
Tips for Success:
- Use cold ingredients: This is crucial for a flaky crust.
- Don't overmix: Overmixing develops gluten, leading to a tough crust.
- Chill the dough: Chilling allows the gluten to relax and prevents shrinkage.
- Handle the dough gently: Avoid excessive kneading or working the dough too much.
Variations:
- Sweet variations: Add a teaspoon of sugar to the dough for a slightly sweeter crust.
- Savory variations: For savory pies, omit the sugar and consider adding herbs like rosemary or thyme to the dough.
Nutritional Information (per serving, approximate):
This will vary based on pie filling and crust size. A general estimate for a single serving of pie crust made with this recipe is:
- Calories: Approximately 200-250
- Fat: Approximately 12-15g
- Carbohydrates: Approximately 25-30g
- Protein: Approximately 2-3g
This information is an approximation and may vary depending on the specific ingredients and portion size. For more precise nutritional information, use a nutrition calculator with the exact ingredients and quantities used.
This easy pie crust recipe will become your go-to for all your pie-making endeavors. Enjoy the delicious results and the satisfaction of making something truly special from scratch! Happy baking!