The ingredients in pie crust are so simple, but making it successfully can be a real challenge. There is no shame in using a Pillsbury crust, but the texture of a homemade crust can't be beat. I have used all of these recipes at different times. All three produce a flaky, delicious crust!
Shortening Crust from my grandmother
(Makes 2 pie crusts)
2 cups flour
1 teaspoon salt
1 cup shortening
5-6 Tablespoons ice cold water
1. Combine flour and salt in bowl.
2. Use a pastry cutter to work in the shortening until mixture resembles tiny pebbles.
3. Gradually stir in the cold water as needed to form ball of dough.
4. Divide dough in half and roll out to make two crusts.
Shortening and Egg Crust based on Pioneer Woman - Perfect Pie Crust
(Makes 2 large pie crusts)
3 cups flour
1 teaspoon salt
1 1/2 cups shortening
1 egg
5 Tablespoons ice cold water
1 Tablespoon white vinegar
1. Combine flour and salt in bowl.
2. Use a pastry cutter to work in the shortening until mixture resembles tiny pebbles.
3. Beat egg with fork and mix into mixture.
4. Add the cold water and vinegar. Stir.
5. Remove half the dough and place in large plastic ziploc. Flatten with hands or rolling pin. Do the same for the other half.
6. Refrigerate for about 1-2 hours before rolling out. Or freeze for later use.
(Makes 2 pie crusts)
2 1/2 cups flour
1/2 teaspoon salt
1 cup butter (2 sticks) - cut into small cubes and then refrigerate again
1/4 to 1/2 cup ice cold water
1. Combine flour and salt in bowl.
2. Use a pastry cutter to work in the butter until mixture resembles tiny pebbles.
3. Gradually add water until the dough forms a ball and holds together.
4. Remove half the dough and place in large plastic ziploc. Flatten with hands or rolling pin. Do the same for the other half.
5. Refrigerate for about 1-2 hours before rolling out. Or freeze for later use.
Do you have a favorite pastry recipe?
Is it similar to one of these?
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