Pie Crust with Shortening
Calories: 26
Adjust Servings Here: 9 inch Pie Crust
Description
Pie crust shortening is known for its tender, flaky texture, perfect for sweet and savory pies. Shortening's high fat content prevents gluten formation, resulting in a consistently tender dough. Shortening's high melting point makes the dough easy to handle and less prone to shrinkage during baking.
Ingredients
This recipe makes enough dough for one 9-inch double-crust pie or two single-crust pies.
- 2 ½ cups (310 g) All-purpose flour
- ½ tsp Salt
- 1 tbsp Sugar optional
- 1 cup (200 g) chilled Vegetable shortening I use half butter and half shortening
- 4 - 6 tbsp (60 ml) Chilled water
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar (if using).2 ½ cups All-purpose flour, ½ tsp Salt, 1 tbsp Sugar
- Cut in Shortening: Add the cold, cut-up shortening to the flour mixture. Using a pastry cutter, two knives, or your fingers, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.1 cup chilled Vegetable shortening
- Add Ice Water: Sprinkle the ice water over the flour mixture, one tablespoon at a time, while gently tossing the mixture with a fork or your hands. Continue adding water until the dough starts to come together, but is not sticky. It should hold together when pressed.4 - 6 tbsp Chilled water
- Form the Dough: Divide the dough into two equal parts. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This allows the gluten to relax and the shortening to firm up, making the dough easier to roll out.
- Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to fit your pie pan. Start from the center and work your way out, keeping the dough as circular as possible. If the dough cracks or breaks, patch it together by pressing gently.
- Transfer to Pie Pan: Carefully lift the rolled-out dough and place it into the pie pan, gently pressing it into the bottom and sides. Trim the excess dough, leaving about a 1-inch overhang.
- For a Single-Crust Pie: After fitting the dough into the pie pan, trim the excess dough, leaving about a 1-inch overhang. Fold the edges under and crimp as desired. Chill for at least 30 more minutes before baking. This helps prevent shrinkage and maintains the crust's shape during baking.- If the recipe calls for a prebaked crust, prick the bottom and sides with a fork to prevent puffing, then line with parchment paper and fill with pie weights or dried beans. - Bake for 15 minutes for a partially baked crust; add the filling, and bake until done. - For a prebaked pie crust, bake for 15 minutes with pie weights, then remove the pie weights and bake for another 15 to 20 minutes until lightly golden.
- For a Double-Crust Pie: Roll the first dough, line the pan, trim the edges, and keep chilled. Roll out the second disc of dough in the same manner. - Fill the bottom crust with your desired filling, then place the second rolled-out dough on top. - Trim the excess dough, leaving about a 1-inch overhang. Fold the edges under and crimp as desired to seal. - Cut a few slits in the top crust to allow steam to escape. Bake at 375°F (190°C) for about 45-55 minutes or until the crust is golden brown and the filling is bubbly.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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