Directions for Making a Flakey Pie Crust - Easily!

Yield: makes 1 deep dish 10" pie shell.  If you are making a double crust pie (a pie with dough on the top, too), simply double it.

Ingredients

• 1.5 cups flour (about 6 ounces by weight) - plain flour, not self-rising.  I use whole wheat flour, fresh ground at the store while I wait.
• 2 tablespoons sugar
• 1/2 teaspoon salt (optional)
• 1/6 cup (1 ounce by weight) COLD vegetable shortening - I use Crisco, just as my grandmother did.  Here's a useful conversion: 1/6 cup = 2 tablespoons + 2 teaspoons
• 1/3 cup COLD butter
• 1/4 cup cold water

 Equipment

• Bowls

• Food processor [it is very helpful, but you can blend by hand]

Recipe and Directions

Step 1 - Mix the ingredients

Mix the flour, sugar and shortening first. About 15 seconds in a food processor is by far the best way, since it is fast and the ingredients don't warm up much.  Don't make it too smooth or uniform.  Little pea sized granules makes a flaky crust.

Note: Alton Brown on the Food Network suggests using 1/6 cup vegetable shortening and 1/3 cup butter (for a total 1/2 cup of both together); because they will melt at different temperatures.  It makes a a lighter, flakier crust.  Another key is to keep all the ingredients, especially the butter, shortening and water are very cold.

A visitor suggests substituting coconut oil for the Cisco vegetable shortening.  She says she used "3 tbs. (1/6 c.) coconut oil and 1/3 c. butter and the crust turned out flaky and fabulous!" 

Step 2 - Mix and add water as needed

Then sprinkle in the water, just enough water to make it hold together; a good dough consistency. A pastry blender (see photo) works very well to mix, but some people prefer a few seconds in a food processor instead. Just mix it enough to make it into pieces that hold together about the size of a pea.  We don't want to overmix it!

Chill?

If you have time, put the dough (wrapped in plastic wrap or a ziploc bag) into the fridge to rest and chill for a half hour or more. If you don't have time, don't worry, just move on to step 3. 

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). A couple of tablespoons of flour shaken in the bag will help to keep the dough from sticking to the bag.

If you would like one of these bags, you can order them through Amazon below for less than $5 (and a few cents of the order goes to keeping this website going!)

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.

Step 4 - Put in the pie pan and shape!

Place the dough into the pie pan.  Don't worry if it breaks.  You can easily fix that.

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!

And these pie crust shields prevent the crusts from burning.  This oven-safe silicone one is some much better than the old aluminum ones (but I have that one, too, if you prefer it.).  The pie weights are very useful, too, for prebaked crusts!

 

	Home Canning Kits Features: Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes) 21-1/2 qt. enamel water bath canner Funnel, jar lifter, lid lifter, bubble freer spatula Ball Blue Book This is the same type of  standard canner that my grandmother used to make everything from pumpkinauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll never need anything else except more jars and lids! Features: * All the tools you need for hot waterbath canning - in one comprehensive set! * Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning. * Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter. * A Kitchen Krafts exclusive collection.  Usually ships in 1-2 business days
	Deluxe Food Strainer & Sauce Maker D220-DLXRetail: $89.95Our price: $69.00 Availability: Usually ships the next business day. 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 multi-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 screen with easy twist on design and instruction/recipe booklet. The Deluxe model comes with the standard Tomato/Apple Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note

Lids, Rings, Jars, mixes, pectin, etc. Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store! Get them all here at the best prices on the internet!

Can't find the equipment?  We ship to all 50 states!