The Perfect Flaky Pie Crust - Single | Recipes

The Perfect Flaky Pie Crust - Single

(49) Ratings:
Prep Time:
Baking Time:
Makes:9” (23 cm) or 10” (25 cm) pie shell
Freezing:depends on filling

Want to make a pie crust that’s rich, tasty and irresistibly flaky? Well this is it! All it needs is your favourite filling.

Ingredients

1 1/3 cups 325 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL salt
½ cup 125 mL Crisco® All Vegetable Shortening, well-chilled
3-6 tbsp 45 - 90 mL ice cold water

Directions

  1. Mix flour and salt in a large mixing bowl.
  2. Cut chilled shortening into 1/2-inch (1 cm) cubes.  Work in shortening cubes into flour mixture, using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  3. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together.
  4. Bring dough together. Flatten ball into 1/2-inch (1 cm) thick round disk.
  5. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  6. Roll dough from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches (5 cm) wider than pie plate. Transfer dough to pie plate by loosely rolling around rolling pin. Centre the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
  7. Trim edges of dough leaving a 3/4-inch (2 cm) overhang. Fold edge under itself. Flute dough as desired. Bake according to specific recipe directions.

Tips

  • Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  • Two Methods for Pre-baking Pie Crusts (Cream Pies)
    • Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F (210°C), 16 to 20 minutes or until edges and bottom are golden brown.
    • Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F (190°C) for 20 minutes. Remove foil and weights. Reduce oven to 350°F (180°C). Bake 5 to 10 minutes or until edges and bottom are golden brown.

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