Happy November friends. In celebration of the holiday season being here and for my favorite holiday, Thanksgiving coming up I am going to do a series of pie recipes for y’all. To start off the series I am going to share with you my family's pie crust recipe.
When I went to visit my grandparents in Houston not only did my grandmother teach me how to quilt, she also taught me how to make some family recipes. Obviously one of those recipes was how to make pie crust.
A lot of people I know are afraid to make pie crust because it usually comes out too crumbly and falls to pieces when transferring to a pie dish or requires too many steps. This pie crust recipe is one of the easiest crust recipes out there and does not require any chilling.
Helpful Hints
To cut the shortening into the flour mixture you can do this by using a pastry cutter, two knives, a fork or by using your hands. Whichever way you use to cut the shortening in you will want to make sure that the shortening resembles pea size pieces. This size will help create a super flakey crust.
While adding water to the mixture you will want to add about half at first then slowly add the rest till it forms a loose ball. When you roll the dough out you should be able to see a slight swirling effect with the flour and the shortening. This is good because it means you added the right amount of water and the swirls mean it is going to be super flakey.
To help me transfer the crust to a pie dish I like to roll it out on a piece of floured parchment or wax paper. This way you can have something solid underneath your crust when you flip it into your dish. Another way is rolling the crust onto your rolling pin and rolling it back out over your pie dish.
When baking your pie make sure to cover the edges of the crust with foil. This will help prevent the edges from burning.
Now for the best part, the recipe! I really hope you enjoy this recipe and it takes some stress out of making a pie crust.
Pie Crust
Yield 1 Pie Crust
Ingredients
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup vegetable shortening (Crisco)
4-5 tablespoons cold water
Directions
Preheat oven to your pie recipe instructions or no less than 350 degrees Fahrenheit.
In a medium bowl combine flour and salt.
Cut shortening into the flour mixture till it resembles pea size pieces.
Next add small amounts of water at a time till the mixture just comes together in a loose ball. There may be some flour still visible and that is normal.
Dump the bowl out onto the counter and form into all ball.
Roll the ball out, on a floured surface with a floured rolling pin, large enough to fit your pie dish.
Transfer the crust to the dish and make sure there are no holes, so the filling does not leak out.
Crimp the edge.
Fill with your favorite filling and bake according to the filling's recipe.
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