Pie Crust
Chef Thom
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Pie crust is pretty simple to make. The key to a flaky crust is patience.
This simple pie crust recipe will make a nice flaky crust if you take the time to mix the shortening in properly.
One Crust Pie Crust
(to make two crusts just double the ingredients)
1/3 cups plus 1 tablespoon chilled vegetable shortening
1 cup all-purpose unbleached flour, plus extra for rolling
1/2 teaspoon salt
2 to 3 tablespoons ice water
In a large bowl using a pastry blender, two knives, or a fork cut the shortening into the flour and salt. You want to keep blending it in until you have small pea size balls of the flour mix.
Add the water, one Tablespoon at a time mixing with a fork. Add water until all of the flour mix is moistened and the dough almost sticks to the sides of the bowl.
Lightly flour a surface where you can roll the dough.
Flour your hands and a rolling pin.
Form dough into a ball and roll out the dough going from the center out.
When rolling out the dough, rotate the rolling pin a quarter turn so you will be rolling out the dough in a circle.
This recipe is for your left over dough. In fact the other night I made some dough just to make these. I call them Pie Crust Swirls and they are something that disappear almost as soon as they come out of the oven. Yes they are that good.
Pie Crust Swirls
Roll out left over pie crust dough and lightly coat with butter.Next sprinkle granulated sugar and cinnamon over the butter and lightly pat in place.
Starting at one end roll the dough into a tight tube, pinch the ends so nothing comes out.
Bake in a 450 degree oven for about 35 minutes or until golden brown. Remove, cool, slice, and serve.
Pie crust dough coated with butter
pie crust with cinnamon and sugar
Pie crust swirls
