Daddy’s Favorite Flakey Pie Crust
This pie crust is the one my mom uses anytime she makes pies for the holidays, and it’s my dad’s favorite!! I remember always asking for the scraps when my mom was making pies so that I could make my own little pie too! The other day I was making a pie and Israel asked me for the extra pieces as I was trimming the edges. <3 It brought back such great memories from my childhood! Enjoy!
Makes 1 pie crust (double for pie with top layer crust)
1 1/3 C. regular flour, sifted
1/2 t. salt
1/2 C. shortening
3 T. ice-cold water (plus a little more if needed)
Combine first 3 ingredients in large mixing bowl. Cut well with pastry cutter. Add ice-cold water. Cut with pastry cutter, thoroughly. (Always cut. Never stir.) If needed add 1-2 more T. water. Dampen counter with wet cloth and lay plastic wrap down. Sprinkle wrap with flour. Shape dough into ball. Roll out on floured plastic wrap, adding sifted flour as needed to keep from sticking. Carefully slide hand under plastic wrap. Invert pie plate over top of pie crust, center it, & flip, position it & peel plastic wrap carefully off. Trim edges, tuck if needed and shape as desired.
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- Plastic wrap stuck to wet counter
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- Floured plastic wrap on counter
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- Floured ball of dough on top of floured plastic wrap
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- Rolled out and ready to transfer to plate.
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- You can slide your hand under and transfer, or you can fold in half and then again and transfer that way.
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- I didn’t get a pic of inverting the pie plate and transferring the dough to the plate, but here is after it’s been transferred and plastic removed…before I trimmed the edges. 🙂
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- Fluting the edges is a really simple way to make a pretty edge. 🙂 (I had Israel take this pic for me! lol He did pretty good!)
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- Finished and ready for the filling!
What type of flour do you suggest? All -purpose, bread flour? Love baking, but flour is my enemy. Happy Holiday’s, God Bless.
I just use all purpose for this recipe.
Jill, I admire you women who make your own pie crust. I’ve never been able to make a proper pie crust.
I’ve been making my own pie crust for years and it never occurred to me to put plastic wrap down first!! How did I not think of that!?! Jill, thank you for that tip! <3
Jill, I sent Joe & Kendra a message via their website. Could you let them know that I sent it? It’s something that’s been on my heart for awhile and I’d really like for them to read it and, Lord willing, message me back. Thanks!
Mmm I think I know where I’ve been going wrong all these years…. I used room temp water. Will definately be trying again this weekend. Thabks Jill!
Mmmm now I think I know what I have been doing wrong! I have used just room temperature for the water. I know temp makes a huge difference when using butter for biscuits (I finally made the switch to cold hard butter ) it should have reasoned that the same could be said for pie crust! Thanks Jill!!
Do you need to blind bake before adding filling?
No.
What is shortening? I’m in Australia and it isn’t called this – wondering if it is butter? Is it vegetarian?
Any suggestions on what else i can use?
Pics look great
The plastic wrap on wet counter is SUCH a great idea!
Jill,
I am super excited to make this pie crust! I want to make a chocolate pie filling to go in to a pre-baked crust. What temperature does the pie crust need to bake at?