Grandma's Pie Crust Recipe
User Reviews
4.7
Grandma's Pie Crust Recipe
Description
This pastry dough starts with sifting flour and salt together before cutting in cold shortening and butter until the mixture resembles coarse crumbs. The cold fats create layers in the dough that result in flakiness when baked.
A blend of ice-cold water and vinegar is added minimally to bring the dough together while maintaining flakiness. The dough should be handled gently and chilled when not in use. Rolling on a floured surface helps prevent sticking.
The recipe yields two dough discs for a double crust pie, but it can be shaped for bottom crust only. The edges can be fluted for decoration. The dough accepts a variety of fillings and bakes to a golden, tender crust.
When freezing, wrap the dough discs tightly in plastic and then airtight containers for up to six weeks. This recipe provides estimated calorie counts based on eight servings but adjust for specific ingredient brands.
Ingredients
- 3 cups pastry flour or all-purpose flour, 390 grams
- 1/2 teaspoon salt 2 grams
- 1/2 cup shortening 95 grams
- 1/2 cup butter 4 ounces, cold unsalted
- 1/2 cup water 4 ounces, ice cold
- 1 tablespoon white vinegar 14 grams
Instructions
- Sift the flour and salt into a large bowl. 3 cups pastry flour, 1/2 teaspoon salt
- Cut in the shortening and the butter to the dry ingredients until the flour mixture resembles coarse crumbs. 1/2 cup shortening, 1/2 cup cold unsalted butter
- Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well. 1/2 cup ice cold water, 1 tablespoon white vinegar
- Sprinkle flour on the counter before rolling out the dough. Split the dough into two discs.
- Roll out one disk on a floured surface. Roll the dough about 1 an inch larger than your pie pan.
- Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
- If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
- If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to crimp or seal it together. Use a fork to poke vent holes in the top crust.
- Bake according to your pie recipe. This recipes makes enough for a double crusted pie.
Notes
- Freeze dough discs well wrapped in plastic and an airtight container for up to 6 weeks for convenient make-ahead pie crusts.
- Roll the dough out slightly larger than the pie pan to allow room for shaping and fluting edges.
- Use pastry flour or all-purpose flour according to preference for texture; pastry flour generally yields a more tender crust.
- Keep butter and shortening cold to ensure a flaky texture in the final crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 63g | |
| Calories | 368kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 31mg | 10% |
| Sodium | 148mg | 6% |
| Potassium | 167mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 0.2g | 0% |
| Vitamin A | 359IU | 7% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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