Soft, Flaky, Buttery. The actual best pie crust
It’s pie season everybody! Summer is the season for strawberry pie, cherry pie, and peach pie. But I guess fall is the season for pumpkin pie, pecan pie, and sweet potato pie. Now that I think about it every season is pie season. So let’s get down to business because this is obviously necessary information for every single person.
This is kind of a boring recipe. I know. But it’s honestly necessary. I can mix up all sorts of wonderful fruits and flavors to fill a pie with. But if it doesn’t have the world’s best crust does it even matter? A pie is only as good as it’s crust.
This particular crust (which is the best one) is super flaky but doesn’t fall apart. It’s soft and buttery (even though there’s no butter in it. Does that even make sense?) and works with any pie you can dream up. The recipe makes two 8 inch crusts so you can either make two pies, one pie with a crust on top, or a 10 inch deep dish crust.
A couple of tips for this recipe:
- Try to have the water and shortening cold before starting
- Add the liquid mixture SLOWLY. You don’t want to add the entire mixture. I usually use a little more than half. Add just enough for it to come together and roll out nicely. If you add too much it will be too sticky. You know you’ve added enough when the crust can form into a ball.
- Roll the crust out between two pieces of plastic wrap. This way the dough doesn’t stick to the rolling pin and it makes it easy to transport the crust into the pan
- Place the pan on top of the dough and add two inches around the edges to be sure the crust is large enough
I have a few pie recipes up my sleeve that will be coming soon so stay tuned!