The simple ingredients.
Before you do anything else, start with putting your water in the freezer so it's nice and cold by the time you need it.
The lid of the box has a helpful measuring guide!
You can cut right through the shortening paper which makes it less messy when transferring it into the bowl.
Next measure your two cups of flour.
My mom always taught me '2 to 1' for this recipe... I will never forget. This is the easiest and most delicious pie crust ever.
Get your pastry cutter out now!
'Cut' the shortening into the flour until it looks like...
This! It will be a moist(ish) ball like consistency.
Make a well in the middle of the pastry dough and add some ice water.
Now take your rings off before doing the next step...it gets messy!
Mix the dough with your hands very lovingly. Gently fold the dough into the water well... Make sure not to mix too much or the crust will become tough! Form the dough into a ball and separate in half.
Now generously sprinkle some flour onto your counter... Make sure you have enough room for rolling this dough out! Also cover your rolling pin with flour so nothing will stick.
Take one half of the dough and put in the middle of your flour covered surface.
Press down gently with rolling pin on roll out a couple times. Do the same in the opposite direction so your dough is evenly spreading out on your surface.
When your crust is a little bigger than the size of your pie plate stop rolling.
Put your rolling pin on top of the crust at one edge and gently lift your crust with a knife making sure it's not sticking to the surface and roll back the pin continuing to lift the crust around pin.
It should look similar to this.
Now put the rolling pin (now with crust rolled up around it) on top of your pie plate and roll pin across dropping the crust evenly into the plate.
Push down around the sides so it is formed to the plate. It should look something like this.
After you have trimmed the access off the edge of the plate, you can squeeze crust together between two fingers and pinch so it forms a pretty shape like this along the edges.
The second ball of dough is perfect for a top crust or a second bottom crust. I wanted to make tarts as well as my pumpkin pie so I made the second dough into tart shells!
Just find a cup that is big enough to make the shell fit into the muffin tin and press it down. This dough you can gather the access and roll it out again to make enough circles.
Now all you need is your filling....
And you have the perfect pie, with an easy, homemade flakey crust your guests will love!
And some yummy tarts too!:) ENJOY.
- 1.0 Box of golden Crisco
- 2.0c All purpose flor
- Ice cold water
- Rolling pin
- Pastry cutter
Langley, British Columbia