A flaky pie crust doesn't have to be intimidating . . .

Step 1: Ingredients:

1 cup All Purpose Flour

½ cup Shortening

½ tsp. Salt

4 Tbs. Ice Water

Step 2:

Combine flour and salt in a bowl and mix.

Mix in shortening with fingers until combined and crumbly.

Add ice water until just combined (do not over mix).

Step 3:

Roll out on a floured cloth with a sleeve on your rolling pin (cover your sleeve with flour too).

Step 4:

Put pie crust into pie pan.

Step 5:

Work as much of the crust into the pan as you can (this prevents it from shrinking while baking).

Step 6:

Cut off any excess around the edge, fold under and make decorative edge of your choice.

Step 7:

And now the secret to a flaky pie crust . . . with a fork poke holes and I mean poke a LOT of holes.

Step 8:

Don’t forget to go up the sides.

Step 9:

If you just need a cooked crust, bake at 425 degrees for 14 – 16 minutes until golden brown.

Step 10:

If you are making a cooked pie, put your crust in the oven (425 degrees) and bake until it becomes dull (watch closely).

Step 11:

Fill your crust with your filling, lower the temperature to whatever your recipe calls for and continue to cook as instructed.

<p>Can I get the same flakey results using butter in place of shortening?</p>
Yes, just make sure your butter is cold.
Thank you
<p>Hello,</p><p>Wandering what iced water adds to the crust? </p><p>Like adding iced water vs lukewarm water difference. </p><p>Thank you </p>
<p>The ice water keeps the fat from melting which makes a flakier crust.</p>
Is this good for quiche also?
<p>Absolutely! I do the little pre-bake until the crust looks dull and then pour my quiche ingredients in and finish baking. It's also good for chicken pot pies (I just use it on top)</p>
<p>Looks delicious :)</p>
<p>Thank you!</p>
will this keep the crust from becoming soggy ?
<p>I think pre cooking the crust a little bit does help to prevent it from becoming soggy, I've never had a soggy one.</p>

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