Pie Crust – perfect, flaky everytime

This fool-proof, easy pie crust recipe ensures a perfect, flaky crust every time.  I usually make the double-crust pie amount so I can have enough dough left over to cut it into strips, add butter, cinnamon and sugar and bake.  Do you remember your mom doing this?

For one single-crust pie or 4-6 tart shells:

1  1/2  cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

4 to 5 tablespoons cold water

For one 8, 9, or 10 inch double-crust pie or for two single-crust pies:

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

Sift flour and salt together, cut in your shortening until it’s the texture of cornmeal.  I do this by hand.  Add the water and mix by hand until it forms a ball.  (You can also do this entire process in your Kitchen Aid mixer – just as easy.) If you are making the double crust amount, cut portions in half – two balls of dough.  Flatten the ball on a lightly floured surface, roll from the center to the edge until about 1/8 inch thick.  If your recipe calls for a bake pie crust, use a fork to prick holes in the crust before baking.  If your recipe doesn’t call for a bake pie crust, don’t prick the crust – it will leak!

Bake 400 degrees until golden brown or about 10 minutes.  HINT:  put ice cubes in your water to make it very cold – this makes it easier to mix your dough.

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Filed under Dessert, Holiday, Louisiana / Cajun, Pies

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