Sunday, November 20, 2011

Easy Flaky Pie Crust

You should know first of all that I have no luck with pastry. Particularly pie crust.  Mine rarely turn out pretty and almost always shrink (You'd think I'd just invest in some pie weights but apparently I'm too stubborn for that).  If you want to ask someone questions about pastry I am not your girl.  But ugly or not, sometimes I think it is worth making your own pie crust  just for flakiness and deliciousness factor.  And since it's almost Thanksgiving, I really thought I should give you my recipe for an easy flaky pie crust.  The secret ingredient is vinegar, and it makes a huge difference.

If you're a pie connoisseur, props to you.  I'd like to hire you for Thanksgiving next year.  I can pay you in cookies.  Or secret recipes.  Your choice.

Easy Flaky Pie Crust
Recipe from Marcie Day

-3 cups flour (15 oz)
-1 1/2 tsp salt
-1 tsp sugar
-1 1/4 cups brand-name shortening (Lately I prefer using 3/4 c shortening and 1/2 c butter for more flavor.)
-5 Tbsp very cold water (I like to fill a cup with water and ice and let sit for a few minutes, then just measure water out of there)
-1 tsp vinegar
-1 egg

Mix flour, salt, and sugar in a large bowl.  Cut the shortening into the flour mixture with a fork to very small bits.  Add the egg, vinegar, and water together and drizzle over flour and shortening mixture until it barely sticks together.  The less you handle it, the more flaky it will be. Wrap in saran wrap and put into the refrigerator 15-25 minutes.  Roll out into 3 pie crusts (2 if they are deep dish).  I like to roll them out between 2 pieces of parchment.

Poke with holes and bake for 10 minutes at 425 degrees or until lightly brown. Cool before filling.  (Be sure to check your pie recipe because some call for unbaked crusts).

*Tip- If they are not rolling out well, try refrigerating them a bit longer.  They will not transfer to your pie dish if they are not chilled enough.  Sometimes it doesn't hurt to refrigerate for 5-10 minutes after rolling out.  
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