How to make a easy, flakey pie crust! (directions, recipe, with photos and free)

How to make a easy, flakey pie crust!

Yes, I know there are ready made pie crusts in the frozen section at the store, but they really are bland and doughy.  A flaky crust is easy to make, just follow these simple, illustrated instructions! Keep the dough cold and using a minimum of water are the keys to making it light and flakey!

Directions for Making a Flakey Pie Crust - Easily!

Ingredients

  • 1.5 cups flour - plain flour, not self-rising.  I use whole wheat flour, fresh ground at the store while I wait. You'll notice the darker color of the crust in the photos, since it is whole wheat.
  • 1/3 cup cold water - cold is the key!
  • 3/4 to 1 cup CHILLED vegetable shortening - I use the trans-fat free version of Crisco, you may prefer butter or margarine. It's always a controversial subject as to which fat is the least unhealthy: natural butter, or a man-made alternative.Note that until recently, Crisco shortening contained a lot of trans fats. They now have a new version, in a green can, that has 0 grams of trans fats. If you are the UK, there is something called Trex vegetable fat in the refrigerated section of the supermarket near the butter. I'm told it a good substitute for Crisco.

 

Recipe and Directions

Mix the ingredientsStep 1 - Mix the ingredients

Mix the flour and shortening first.

 

 

 

 

 

 

 

 

Mix and add water as neededStep 2 - Mix and add water as needed

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.

 

 

 

 

 

 

 

Roll out the doughStep 3 - Roll out the dough

I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)

 

 

 

 

  

 

 

 

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!

 

 

 

 

 

  

 

 

 

Put in the pie pan and shapeStep 4 - Put in the pie pan and shape!

Place the dough into the pie pan.  Don't worry if it breaks.  You can easily fix that.

 

 

 

 

 

 

 

 

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.

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!

 

 

 

 

 

 

 

 

 

 

 

 

 

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