Flaky Pie Crust

Single crust pastry

  • 1 Cup sifted flour
  • 1/2 teaspoon salt
  • 1/3 Cup plus 1 Tbsp.  Shortening*
  • 2-2 1/2 Tbsp. Ice water

Double crust (for 2 pies or for a recipe with two crusts like a cobbler):

  • 2 Cups sifted flour
  • 1 teaspoon salt
  • 3/4 Cup  Shortening*
  • 4-5 Tbsp. Ice water

Sift the flour and salt together.  Cut in the shortening with two knives.  Sprinkle the ice water over dough and blend with a fork until a dough ball follows the fork around the bowl.

Roll to appropriate shape and size and fold into quarters.  Place the point of the triangle of pastry in the center of the pie pan and unfold.  Press any breaks or tears back together.

For baked shells, bake the pastry at 350°F for 10-15 minutes.  This pastry does not brown easily, so don’t go by color.

 

Mini Pie Shells Two mini pies on a dessert plate.

To create individual pies, prepare the dough in the usual way and roll out. Cut the dough into 3-4 inch diameter circles using a large biscuit cutter or jar lid. Place the circles in a paper cupcake liner, then press the liner and dough into the well of a muffin tin.

Mini pecan and mince pies in a muffin tin.

* Shortening is a white, creamy, whipped vegetable  “fat” that comes in a can. Look for brands like Crisco or Mrs. Tuckers.  You can also try lard, which was originally melted, rendered pork fat.  You may find a vegetable substitute for the animal fat in the baking section near the shortening, but “my momma always used Crisco,” so I keep buying shortening instead of lard.

Carlyn Foshee Chatfield