Homemade Pie Crust
Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.
Total Time
prep: 30 minutes
Servings
⌀ 20 cm 95 cl volume shell
Prep Time
30 minutes
225 grams (1 cup) all-purpose flour
2.5 ml (½ teaspoon) salt
230 ml (1 cup) cold vegetable shortening
30 ml (2 tablespoons) cold water (add 15 ml of water as needed)
Combine flour and salt in medium bowl.
Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
Sprinkle with cold water; mix just until mixture holds together.
Shape dough into a ball; place on lightly floured surface.
Roll out dough to 3 mm (⅛ inch) thickness.
Line pie plate with pastry.
Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below).
- •To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
- •Be sure to use cold water and keep well wrapped until use.