Pastry Chef/Grandma's Flaky Pie Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 280.7
- Total Fat: 14.7 g
- Cholesterol: 11.0 mg
- Sodium: 156.8 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.1 g
- Protein: 4.3 g
View full nutritional breakdown of Pastry Chef/Grandma's Flaky Pie Crust calories by ingredient
Introduction
Ever wonder how pastry chefs (and Grandma) get that perfect crumbly, flaky, golden brown pie crust? Here is a recipe for such a crust - a shortening pie crust that's easy to shape. Included are the tricks of the trade. (from wikihow) Ever wonder how pastry chefs (and Grandma) get that perfect crumbly, flaky, golden brown pie crust? Here is a recipe for such a crust - a shortening pie crust that's easy to shape. Included are the tricks of the trade. (from wikihow)Number of Servings: 8
Ingredients
-
2 2/3 cups all-purpose flour
1/2 teaspoon salt
1 cup vegetable shortening
7 tablespoons ice-cold water
Softened stick of butter (slightly unwrapped at top)
Directions
In large bowl, mix flour and salt. Cut in shortening with pastry cutter, or by crisscrossing two knives. Cut and blend until dough is little pea-sized balls.
Special tip: Place approximately 6 tablespoons of the dough in small bowl. Mix in ice-cold water into contents of small bowl with fork until all is well-blended. The key to a flaky crust is to make sure you don't overwork the dough. Pie crust is not bread dough. If you overwork it it will be tough. Be a minimalist when it comes to steps one and two.
Add contents of small bowl back into large bowl and cut with pastry cutter. Using hands, form dough into ball. Split ball in two (one for bottom crust and one for top).
Tape waxed paper to counter with masking tape, or cover with pastry cloth. A wooden or stone pastry board is great. Buy one if you make a lot of crusts. If you use a pastry board, put a small amount of flour and spread it around so that the dough doesn't stick.
Roll one ball out on paper or cloth, rolling from the center out so dough is about 1/8 inch thick. If using a pastry board, applying more flour and flipping the dough helps. A flat scraper is helpful here.
Carefully untape paper if using waxed paper. Lift one corner of paper or cloth and use it to support dough as you fold it in half. Peel back paper or cloth.
Lift bottom of paper of cloth to fold dough again so it forms a triangle. With paper or cloth still on bottom, flip dough triangle into pie plate so the paper or cloth is on top.
Carefully peel away cloth or paper. Gently unfold dough and lightly press into plate. Using sharp knife, trim edges.
Fill your pie. You can add a few pats of butter on top.
Roll out second ball of dough and form triangle again. Using the pastry brush, moisten the perimeter of the bottom crust with water so that it will stick to the top crust. Place the top crust on top of filling. Using fork, crimp top and bottom crusts together. Trim off excess with sharp knife by holding the pie in one hand and rotating it around. Cut slits in top to vent the steam, or a design of your liking. Butter the top with the softened stick of butter.
Bake as your pie recipe requires.
If your crust
bakes too smooth, it was handled too much.
bottom is soggy, use a dull pan next time or increase oven temperature.
is tough, used too much water, or flour, or was handled too much
is too tender and crumbly, used too little water or too much shortening
is dry and not flaky, the shortening was cut too much, or too little water.
The dough, when you roll it out, should be a little crumbly at the edges. If your dough is too crumbly to shape, add more water, and if it is really wet (not crumbling at the edges at all), add a little more flour.
When baking pie, place plate on larger cookie sheet or pizza pan to catch any overflowing filling.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user ANNAWANN.
Special tip: Place approximately 6 tablespoons of the dough in small bowl. Mix in ice-cold water into contents of small bowl with fork until all is well-blended. The key to a flaky crust is to make sure you don't overwork the dough. Pie crust is not bread dough. If you overwork it it will be tough. Be a minimalist when it comes to steps one and two.
Add contents of small bowl back into large bowl and cut with pastry cutter. Using hands, form dough into ball. Split ball in two (one for bottom crust and one for top).
Tape waxed paper to counter with masking tape, or cover with pastry cloth. A wooden or stone pastry board is great. Buy one if you make a lot of crusts. If you use a pastry board, put a small amount of flour and spread it around so that the dough doesn't stick.
Roll one ball out on paper or cloth, rolling from the center out so dough is about 1/8 inch thick. If using a pastry board, applying more flour and flipping the dough helps. A flat scraper is helpful here.
Carefully untape paper if using waxed paper. Lift one corner of paper or cloth and use it to support dough as you fold it in half. Peel back paper or cloth.
Lift bottom of paper of cloth to fold dough again so it forms a triangle. With paper or cloth still on bottom, flip dough triangle into pie plate so the paper or cloth is on top.
Carefully peel away cloth or paper. Gently unfold dough and lightly press into plate. Using sharp knife, trim edges.
Fill your pie. You can add a few pats of butter on top.
Roll out second ball of dough and form triangle again. Using the pastry brush, moisten the perimeter of the bottom crust with water so that it will stick to the top crust. Place the top crust on top of filling. Using fork, crimp top and bottom crusts together. Trim off excess with sharp knife by holding the pie in one hand and rotating it around. Cut slits in top to vent the steam, or a design of your liking. Butter the top with the softened stick of butter.
Bake as your pie recipe requires.
If your crust
bakes too smooth, it was handled too much.
bottom is soggy, use a dull pan next time or increase oven temperature.
is tough, used too much water, or flour, or was handled too much
is too tender and crumbly, used too little water or too much shortening
is dry and not flaky, the shortening was cut too much, or too little water.
The dough, when you roll it out, should be a little crumbly at the edges. If your dough is too crumbly to shape, add more water, and if it is really wet (not crumbling at the edges at all), add a little more flour.
When baking pie, place plate on larger cookie sheet or pizza pan to catch any overflowing filling.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user ANNAWANN.