Perfect, Flaky Pie Crust (from my great-grandmother)

Mix together:
3 c. all purpose flour
1 c. shortening (I used 1/2 shortening, 1/2 butter because I didn’t have enough shortening and it turned out fine)
1 1/2 tsp. salt

Then add:
9 Tbsp. iced water (I put ice and water in a cup and spoon it out with my tablespoon)

Divide into 4. Roll out each into a circle. Makes 4 shells (so, you can have 4 open-face pies or 2 double crusted pies). Bake according to pie instructions.

Tips:

  • Don’t overmix or it will get tough.
  • It rolls out better if it’s slightly chilled. If it’s too warm, it sticks to the rolling pin and counter.
  • To transfer from counter to pie plate, fold in half, then in half again (so it looks like a quarter of a pie shell), then set the triangle tip in the center of the pie plate and unfold.
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5 responses to “Perfect, Flaky Pie Crust (from my great-grandmother)

  1. Pingback: Recipe: Spinach Bacon Mushroom Quiche « My Journey to Lean

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