A pie is only as good as its crust, and I’m here to let you in on my secret recipe for a perfect, flaky pie crust. This recipe has been passed down in my family for generations, and it’s a game-changer. The secret lies in the ratio of shortening to butter and the right amount of water. The shortening gives the crust its signature flaky texture, while the butter adds a delightful richness. The cold water binds it all together without activating the gluten in the flour too much, which can make the crust tough. Making pie crust from scratch might seem daunting, but I promise you, it’s worth every bit of effort. Plus, there’s something incredibly satisfying about rolling out your own dough. It’s therapeutic, almost meditative. And the best part? It only requires five ingredients that you probably already have in your pantry. So, are you ready to take your pies to the next level? Let’s dive in!
Ingredients
- 2/3 c. shortening
- 2 Tbsp. butter, softened
- 2 c. flour
- 1 tsp. salt
- 1/4 c. cold water
Baking Instructions
- Cut shortening and butter into flour and salt mixture.
- Slowly add water while mixing with a fork (depending on weather, slightly more or less water can be used).
- Form into ball.
- Cut in half for 2 crusts.
- Roll out, using only a little flour.
- For baked pie shells: prick with fork and bake 8 minutes at 475°.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Medium
The Great Pie Crust Odyssey
Nothing quite says “I love you” like a homemade pie crust. It’s a simple way of telling someone, “I care about you enough to risk a flour explosion in my kitchen.” And so, armed with **2/3 c. shortening**, **2 Tbsp. butter, softened**, **2 c. flour**, **1 tsp. salt**, and **1/4 c. cold water**, I embarked on my pie crust making journey.
A Floury Fiasco
First things first, I had to cut the shortening and butter into the flour and salt mixture. Now, if you’ve never done this before, let me tell you, it’s not quite as easy as it sounds. Imagine trying to mix a stubborn cloud with a pile of sand. That’s what it felt like. I persevered, reminding myself that the end result would be worth it.
The Water Works
The recipe called for me to slowly add water while mixing with a fork. It also mentioned that depending on the weather, slightly more or less water could be used. Well, it was raining outside, and I couldn’t help but wonder: did that mean I should use more or less water? I decided to wing it and started adding water, praying to the pie gods that I was doing it right.
The Ball of Destiny
Once the mixture was suitably combined, it was time to form it into a ball. It was at this point I realized the recipe had failed to mention exactly how sticky this ball was supposed to be. As I patted and prodded the doughy lump, I couldn’t help but feel like a sculptor, crafting a masterpiece. Except my masterpiece was a slightly lumpy, floury ball.
Divide and Conquer
The next step was to cut the ball in half for two crusts. Now, I’m no mathematician, but trying to perfectly divide a ball of dough in half is no easy feat. After a few moments of intense concentration (and maybe a bit too much time spent eyeballing the dough), I had my two crusts.
Rolling in the Deep Dough
Rolling out the dough, using only a little flour, was the next step. One would think this would be the easy part, but one would be wrong. The dough seemed to have a mind of its own, refusing to stay put and insisting on sticking to the rolling pin. It was a battle of wills, but eventually, I emerged victorious, two somewhat circular pie crusts in hand.
The Perforation Situation
For baked pie shells, the recipe said to prick with a fork and bake for eight minutes at 475°. Pricking the dough with a fork was strangely satisfying, like popping bubble wrap. Into the oven they went, and eight minutes later, I was left with two beautiful, golden pie crusts.
In the grand scheme of things, my pie crust odyssey was a success. There were a few hiccups along the way (and maybe a bit more flour on the floor than I’d care to admit), but the end result was two delicious pie crusts, ready to be filled with whatever my heart desired. And really, isn’t that what cooking is all about?
