Kate's Cuisine

Nov 26 2009

Flaky Pie Crust

This pie crust is everything you think of when you think ‘perfect pie crust.’


3 1/2 cups all-purpose flour $0.44
1 teaspoon salt $0.01
1 cup solid vegetable shortening $0.44
3/4 cup cool water (not cold) Free

Total Cost  $0.89

1.) Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well.

2.) Coat both hands with flour well. Being careful not to touch the shortening, break up the shortening into chunks. This is an important step. Do not allow the heat from your hands to touch the shortening. Try to have as little contact with the shortening as possible.

3.) With both hands, work the flour into the shortening using a circular, rubbing motion, always keeping contact with the flour, not the shortening. Continue to pick up more flour as you go and continue to incorporate it into the shortening.

4.) Continue until the dough starts to look like small peas and the shortening is completely incorporated into the flour (there should be no large chunks of shortening still left.)

5.) Pour half of the water in, gathering the dough into a small ball. Continue adding the water very slowly until the dough just comes together and is soft enough to form a ball and hold its shape. Do not knead the dough as you would with bread dough.

6.) Once the dough can be shaped into a ball, divide it up into 3 or 4 equal portions. Cover the dough and refrigerate for later, freeze, or use now.

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