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Flaky Pie Crust
in Guest Recipe Book
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Servings: Makes crust for one single crust pie |
Comments: An exceptionally flaky pie crust. Double the recipe for a double crust pie. |
Ingredients: ![]() 1 1/2 cups all-purpose flour 2 heaping tablespoons solid vegetable shortening (such as Crisco) 1/2 cup cold water 1/8 tsp. salt 1/2 tsp. baking powder |
Instructions: Mix all ingredients together so dough has a sticky stiff consistency. Roll out on a generously floured board, sprinkling dough with flour if needed. Roll out the dough for the pie shell and place in a 9 or 10-inch pie pan. Line the shell with parchment paper and place baking beans or weights on top of parchment paper. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool. Storage suggestions: If not using immediately, roll dough into a round disk, and cover unbaked pie crust dough with plastic wrap or towel. Will stay fresh for 2 days in refrigerator or 4 days in freezer. Use for bottom or top crust of 8-10 inch pie. |
Source: Rachel Sapaugh |
Submitted By: Joann Sapaugh |
Date: June 16, 2002 |