Monday, July 20, 2009

Best Ever Pie Crust

I've only tried a couple of pie crust recipe in the past, but when I found this one on my mom's blog last year, I've never gone searching again! It is soooo easy and soooo forgiving that it's fool proof. When it's baked, the crust is flaky and delicious! Plus it can be used for any sweet or savory dish! Score!

Flakiest Pie Crust

Yield: 2 pie crusts (or 1 double crust)

2c flour
1c shortening (I use all vegetable)
1 tsp salt
1Tbsp sugar

for the slurry:
1/3c flour
1/2c water

In a large bowl, cut shortening into flour and salt with a pastry blender until mixture resembles coarse crumbs (about the size of small peas). Combine the 1/3c water and 1/2c flour to make a slurry. Pour over crumbled shortening mixture and mix till just combined. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.

Refrigerate for about 30 minutes to set. This will make rolling it out much easier. If you don't need a double crust, you can freeze one half of the dough and use it later (or just half the recipe!).
When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn't go well the first time, it's okay. Just crumple it back into a ball and try again. It's VERY forgiving.

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