Wednesday, July 29, 2009

Taste Buds: The Perfect Flaky Pie Crust

5 ¼ cups of flour
3 Teaspoons of sugar
2 ½ Teaspoon of salt
1 Cup Crisco
1 Stick of Butter (make sure it is cold)

Put the flour, sugar and salt in a large mixing bowl and blend well.


Add in the Crisco


Cut the butter up into small pieces and add it to the bowl


Cut the fat using a pastry knife or use two knives to cut the fat (Crisco and butter) into the dry mixture. Keep cutting until the pieces of fat are broken down into small pieces.




Drizzle over slowly 1/3 cup of water and stir with a spatula.


You want to mixture to hold together but not be sticky or too wet. Too wet and the crust will come out harder and not flaky, too dry and you will have a hard time getting your dough to roll and press into a pie pan. I usually err on the side of caution and go too dry. You can always add more water later. Add about 1 Tablespoon more of water and then press your spatula against the dough. If it holds together you are done. If not add just a bit more water.


After you get it to the right consistency divide the dough in half. Wrap each half in saran wrap and freeze for at least an hour before you roll it out for a pie. This solidifies the fats so when you roll it out it holds together. This will make two round 9” pies or one deep dish pie, like my wonderful deep dish apple pie which I will post tomorrow using this dough recipe. You can leave the dough in the freezer up to 6 months just make sure to thaw it out a bit so it is still cold but not frozen solid.


Let your taste buds enjoy this prefect flaky pie crust with any type of fruit filling pie.

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