This pie crust recipe makes a VERY flaky crust. It's a little hard to cut out a piece that doesn't fall apart, but if you want flaky, this is it. Makes one double pie crust or two single.
3 cups flour
1 3/4 teaspoons salt
1 tablespoon sugar
1 cup shortening
1/4 cold water
Mix 3 cups flour, 1 3/4 teaspoons salt and 1 tablespoon sugar in a large bowl.
Cut it 1 cup shortening with a pastry blender.
I recommend a good pastry blender (NOT the flimsy wire ones).
Here is a link to one at Williams-Sonoma. That is where I got mine.
Only $10. It’s worth every penny.
It will look mealy, like this. Then mix in 1/4 cup water and...
Form it into a ball of dough.
Separate into two balls, cover with plastic wrap, and put in fridge for 30 minutes. (You can skip this step, if you are in a rush, but it is easier to work with if it is cold.)
Lay out plastic wrap on your counter.
Unwrap one of your pie dough balls and place it on the plastic wrap on the counter.
Place a piece of wax paper (or parchment paper, which is even better) on top and press the pie dough flat with your hands. Try to keep it as close to the shape of a circle as possible.
Once you've gotten it as flat as you can, with your hands, use a rolling pin to flatten it more. And continue trying to keep the dough in the shape of a circle (as close as possible anyway).
Remove the wax paper. I've forgotten to do this many times and had to back-track a step.
Roll the pie dough and the plastic wrap around your rolling pin.
Now unroll it over the top of your pie plate and form it around the edges.
Remove plastic wrap and cut around the edges of with a sharp knife.
If you are making a single pie crust, poke holes in the bottom with a fork. If you are doing a double crust, just add your filling like I show you here.
If you are doing a double crust, roll out your other ball of dough, place it on top and cut off the edges -just like the first one.
If you have blemishes on your pie crust, use a small piece of left-over dough to cover it and...
wet your fingertip with water and smooth it out. You won't even know there was a blemish.
Press a fork down on the edges of your pie crust to make it look pretty.
Cut slits in your pie, like so.
Brush your crust with whipping cream or half and half.
You want to cover the edges of your crust with foil, so the edges don't burn. Here is how you do that. Put a pie plate (the same size as the pie plate you are cooking with) down on a piece of foil. Trace around it with a marker.
Cut out a circle, like this.
Fold the foil over twice so it looks like this.
Cut out the center.
It will look like this.
Now unfold it and...
place it on top of your pie. Do not press it down, or it will stick to your pie crust.
Remove the foil when there is 20 minutes left for the pie to cook.
Now you have a flaky pie crust. I recommend that you let the pie sit out until it is completely cooled. It will cut and serve better.