International / basics / Basics
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.
Ingredients
- all-purpose flour, 1 cup225 g
- salt, 1/2 tsp2.5 ml
- vegetable shortening, 1 cup; cold230 ml
- cold water, cold; 2 tbsp; add 15 ml as needed30 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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).
Region evidence: no stated origin (basic dish)
