flakey pie crust for a 2 crust pie
(4 ratings)
This comes straight from my McCalls cookbook copy right 1963. The very first time I made pie crust it was a sucess. Years later I discovered how hard that could be, and now I appreciate this little recipe more than ever. This is ingraianed in my head, and if I need just one crust, I divide it in half, and freeze the other one. When I want the other half, I thaw in the fridge, and roll it out as usual, I freeze it in a little flattened disc.
(4 ratings)
yield
8 to 10
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For flakey pie crust for a 2 crust pie
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2 csifted all purpose flour
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1 tspsalt
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3/4 cshortening, or 2/3 cup lard
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4 to 5 Tbspice water
How To Make flakey pie crust for a 2 crust pie
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1Sift flour and salt together into a med bowl.
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2With a fork or pastry blender, cut in shortening, or lard until mixture resembles cornmeal.
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3This is the tricky part, add ice water just until the dough comes together. The amount will vary from crust to crust, you have to use your own judgement on this.
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4The book recommends that you sprinkle the ice water 1 T at a time, all over, tossing lightly after each addition, pushing the dampened portion up the side of the bowl. Sprinkle just the dry portion.
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5Pastry should just hold together, not be sticky.
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6Shape into 2 balls, wrap in plastic wrap, and refrigerate until ready to roll out. When you do roll out, use a floured surface and a floured rolling pin.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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