Okay, I’m going to share this with you guys secretly. What I am about to tell you is extremely exclusive to my family. We’re known for our super flaky pie crusts that pretty much melt in your mouth. When people eat our pies, we fight for the crust unlike most other recipes…. normally the crust is forgotten or frowned upon.
It really is all about the right technique and ingredients. When done right, the result is the most irresistible treat that you’d be willing to have by itself as your dessert… guilty :).
This recipe has been perfected… I will accept no substitutions for the ingredients. It’s not allowed.
This recipe is for a 9-10″ pie crust. Double it if you’re making a double crust. If you’re making an 8″, well congrats, use the extra to make a mini tart. Or just bake off the extras for a snack.
You are going to need
1. 1 1/3 cup flour
2. 1/2 tsp salt
3. 1/2 cup crisco (NOT butter! Huge pie crust debate. Shortening’s better)- Make sure this is chilled. That’s what makes the result flaky. I recommend buying the sticks of shortening they have at the store. It should look like butter sticks.
4. 3-6 tbsp ICE water (fill up a cup with water and place ice cubes in it… then you can just measure from that cup)
1. Blend flour and salt in a bowl. Cut the chilled shortening into 1/2″ cubes. Blend until coarse crumbs. This process should take a good five minutes. If you haven’t waited AT LEAST that amount of time, you haven’t blended enough. I also don’t recommend using a food processor because you won’t have as much control over the final product.
2. Sprinkle half the recommended water over the flour mixture. Stir with a fork. Add water by the tablespoon until it is moist enough to form a smooth ball. This is when it gets tricky. My gramma always says that you’ll know when you’re done when just a little bit of water won’t soak into the ball. It should be very slightly moist. Too moist and the crust will be too tough. Vise versa, if it’s not moist enough, it’ll be nearly impossible to work with.
3. Share into 1 ball (if it’s a single crust.. if you’re making a double then make two balls). You can chill these up to two days, so if you want, you can make the amount for a double crust and just save one for a different pie on a different day. You’ll want to especially because these pies won’t last long in any household :).
4. Take the ball and roll from center outward to a circle at least 2″ wider than your pie plate. (Flip the plate over on top of the crust to test). Transfer crust to the pie plate. This part is tricky. My gramma rolls the pie onto her roller and then drapes it on top. I like to place my hands underneath and quickly move it over. It’s all trial and error. Everyone has their own way and it takes time. If a crack does form, dab a little ice water over it and place an extra piece of the crust over it and smooth it out.
5. Fold the edges so there is no more overhang. Prick the bottom with a fork and decorate the edges however you’d like. I pinched my thumbs next to each other so it formed a wavy effect.
Now you can do whatever you’d like with the crust. Look out for a recipe using this pie soon. Hint: it follows the theme of this weeks Fall Blogging Challenge 🙂
Shout out to my gramma for perfecting this recipe 🙂