Tender Flaky Pie Crust

I posted this recipe initially when I wrote about Lemon Meringue Pie (which tasted delicious but looked like, well, goo?).  I thought the crust deserved a post of its own.  Tender Flaky Pie crust is great for dessert pies or even savory pies.

Especially which featured how I roll out crusts… It would probably make a pastry chef’s skin crawl.

Well, maybe not crawl, but they might get goosebumps.

Anyway, this is the pie crust that I use for any sort of pie crust that I need… Fruit pie, savory quiche, you name it.  This is my “go-to” recipe.  It’s got lots of flavor and crumbles just like a good pie crust should.

Your humble ingredients follow:

Start by cutting the shortening into the flour and salt.

It’s like the tool knew what we were doing!

You want the dough to be crumbly and the shortening to be pretty well combined.

Mix together the water, egg, and vinegar.

Give it a good stir.

Add about 1/3 to 1/2 of the egg mixture to the dough.  Stir it well and see if the dough comes together.  You don’t want it to be too crumbly, but it shouldn’t be sticky and wet.  The consistency reminds me of play-dough.

Separate the dough into two balls.  This recipe makes enough for a bottom and top crust.  If you only need one, wrap the other in plastic wrap and refrigerate.  Use it within a day or two.

Now, here’s how I roll out the crust.  It’s foolproof for me.  I admire you if you can roll it out as most do!

Get two large sheets of waxed paper.  Slightly flatten the dough and place between the two sheets of waxed paper.

Now, roll the dough between the waxed paper, making sure it doesn’t crinkle much.

Check the size against your pie plate.  You want it to overhang the plate about 1-2 inches.

Slowly peel back the top layer of waxed paper.  Flip the paper crust-side down on top of the pie plate.  Carefully peel back the remaining waxed paper.  If it starts to tear, don’t worry.  Press the dough back together and try again.

After it has all been peeled back, lightly press it into the pie plate.

Roll under the edges to form a rim.  Flute the edges all of the way around. I pinch the dough and press it together lightly.  It makes these diamond-like flutes, which I think look good.  Honesty, I really don’t know how else to flute a crust!

Now, it’s ready to use!  If the pie calls for a double crust, I use the same method for rolling out the dough for the top crust.