Flaky Pie Crust David Lettermans Mom Food

PERFECTLY FLAKY PIE CRUST

Perfectly Flaky Pie Crust image

Provided by Aida Mollenkamp

Categories dessert

Time 35m

Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))

Number Of Ingredients 6

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water

Steps:

In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

BASIC FLAKY PIE CRUST

Basic Flaky Pie Crust image

It is just what it claims to be. Use as unbaked pie shell.

Provided by stephanie

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 8

Number Of Ingredients 4

Ingredients

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup shortening, chilled
3 tablespoons ice water

Steps:

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 14.9 g, Fat 13 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 73.2 mg, Sugar 0.1 g

FLAKY PIE CRUST

Flaky Pie Crust image

Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts.

Provided by Teresa M

Categories Pie

Time 1h10m

Yield 2 nine inch pie crusts, 16 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup chilled unsalted butter or 1/2 cup margarine
6 tablespoons ice water
2 teaspoons apple cider vinegar

Steps:

Blend flour, sugar and salt in processor.
Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
Transfer mixture to bowl.
Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into 2 balls; flatten each into disk.
Wrap each in plastic and chill 30 minutes.
(Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

Nutrition Facts : Calories 202.2, Fat 14.5, SaturatedFat 6.1, Cholesterol 15.2, Sodium 183.1, Carbohydrate 16.1, Fiber 0.5, Sugar 1.2, Protein 2.1