How to Make a Flakey Pie Crust - Easily!

Yes, I know there are ready made pie crusts in the frozen section at the store, but they really are bland and doughy.  A flaky crust is easy to make, just follow these simple, illustrated instructions!

 

Directions for Making a Flakey Pie Crust - Easily!

Ingredients and Equipment

1.5 cups flour - plain flour, not self-rising. 

I use whole wheat flour, fresh ground at the store while I wait. Low-protein flour is best (the protein creates gluten, which makes the crust tough). Fats isolate the proteins in the flour, and inhibit the formation of gluten. They also create spaces between layers of dough, making the crust flaky. If you can't find a pastry flour or a brand like White Lily that is low protein, use two parts all-purpose flour to one part instant flour.
 1 cup vegetable shortening - I use Crisco, just as my grandmother did. You may want to refridgerate the shortening for a few hours before hand - the cold helps!

1/3 cup cold water

Recipe and Directions

Step 1 - Mix the ingredients

Mix the flour and shortening first.  Some people use mostly butter, with some shortening - 75% butter, 25% shortening.

 
Knead the dough

Step 2 - Mix and add water as needed

then sprinkle in the water, just enough to make a good dough consistency. Don't overmix - it will make the crust tough! You want it to stay cold, too, so it doesn't become sticky.

Step 3 - Roll out the dough

I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)
Put the dough in the poie criust bag

Roll it out to an even thickness, and just an inch or two wider than your pie pan. 

 

 
My crusts are about 1/8 inch thick. Most people don't like a thick, doughy pie crust.  This one will be light and flakey!

If the dough has warmed up and become sticky, just put in the freezer for 5 minutes!

Step 4 - Put in the pie pan and shape!

Place the pie pan upside down on the dough and get ready to flip it over. 

Flip the dough and pan over.

Don't worry if it breaks.  You can easily fix that.
pie crust (empty)

Step 5 - Finish shaping the crust

Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.

 

It's now read for you to add the pie ingredients and pop in the oven!

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Click here for more information, other strainers and supplies or to order!With the Deluxe Food Strainer/Sauce Maker, you can make creamy apple sauce and smooth tomato sauce without having to peel and core! This muli-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/apple sceen with easy twist on design and instruction/recipe booklet.

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        And for even more detailed instructions see Clemson University's page!

 

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