Recipes

How to make basic flaky pie crust with shortening?

How to make basic flaky pie crust with shortening? This quick flaky pie crust recipe has been perfect every time, and makes whatever dish a hundred times better. Not too greasy, very easy to work with and the result is a flaky pie crusts. Definitely both the simplest and best tasting pie crust recipe you’ll ever make.

Basic flaky pie crust with shortening recipe

This double pie crust recipe with shortening can be good for top and bottom or just one. You may be able to stretch it to make a top and bottom, but we would suggest to probably increasing this pie ingredients by half to make that easier.

For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inches larger than rim. Tuck top crust under bottom along rim. Seal with floured fork. This will result in a good tasting, flaky pie crust.

 

Basic flaky pie crust with shortening recipe

Basic flaky pie crust with shortening
Author: 
Prep time: 
Total time: 
Serves: Serves 6-12
 
Learn how to make basic but flaky pie crust with shortening.
Ingredients
  • ½ cup vegetable shortening
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup water
Instructions
  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.
  2. Add as much water (little by little at a time) as needed to hold together, and mix lightly with a fork.
  3. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan.
  4. For a single-crust pie, trim with a small knife to about ½ inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

 

 

Tips | Suggestions for this basic flaky pie crust with shortening

When mixing the ice cold water, add one tablespoon at a time then toss with a fork after each addition. No need to wait for water to chill in your fridge or freezer, just put it over 1-2 ice cubes as swirl it around a bit.

For a no-bake pie (such as fresh strawberry, blueberry or any fresh sweet fruits), roll it and place it in the pan then refrigerate it for 30 minutes or less before putting your pie fillings in. Bake at 400 degrees preheated oven for about 10-15 minutes. For making a dessert pie, we would also suggest to add about 1 tablespoon of sugar to the flour. Adding some herbs and spices is also advised if you want strong flavor when making the pie crust for a savory pie.

Substituting this also works just fine for the flavor and flakiness of the crust. Substitute shortening with butter or margarine and add a little vanilla (for wonderful dessert pie crust) or just simply cut the shortening to 1/4 cup then mix it with 1/4 cup butter or margarine.

You can also try using orange juice without pulp instead of water. It not only gives it a little flavor, it also gives it a little color.

BONUS: Too save some work, place the flour, salt, butter/lard/shortening in food processor or any mixers and pulse until crumbly. Add ice water a little at a time, pulsing, until it comes together into a ball. Shape into a disk, wrap in plastic and refrigerate for 30 minutes. Proceed with rolling and refrigerate before filling. Don’t over handle or it will be tough. That’s it. You now have many ideas to improve your flaky pie crust with shortening for the perfect one.

 

Flaky pie crust

Want the flakiness of shortening, but the richness of butter in your pie crusts? The combination of butter and shortening makes for a supremely flaky, tender, flavorful pie crust. Well now you can have both in this combination butter and flaky pie crust with shortening. See how easy it is to make with this simple recipe. Check out a few tips above to keep this crust more flaky and delicious.

With this flaky homemade pie crust recipe, you can make a super tender, melt-in-your mouth pie crust that’s perfect for all of your holiday pies, sweet and basic savory pie crust alike.

Photo by Jody / Allrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: