While I have shared many recipes on this blog and cook even more often at home, I have a cooking confession to make. Making my own pie crust scares me to death. If you’ve seen my recipes for Caramel Apple Pie or Strawberry Tart, you might have noticed that I used premade pie crust. I’ve used premade crust for the last 20+ years because I’m afraid to make crust.
I was around 18 years old the last time I attempted to make a pie crust. I failed. It was awful. Every attempt to roll out the crust resulted in a mess. If it stuck too much, I added flour to help me. It got to the point, though, that adding flour made the crust impossible to roll out because it was too stiff. I tried to make a crust once more with the same result. When I discovered roll out crusts, I figured I would never do it again.
While I do like the ease of a roll out crust in the refrigerated section of my grocery store, there are some limitations. When trying to make my Apple Dumplings, I was a bit short on the amount of crust I needed. It was then that I decided I needed to attempt to make pie crust again.
This time, I had no problems. None at all. I found the process quick and easy. The only difference between then and now (since the recipe was the same) is experience. I’m a much more experienced baker and cook.
I’ve got to say that I love this recipe. It comes from my grandma who was amazing in the kitchen. The pie crust came out perfect and flaky. So flaky that when I tried to remove the pie from the oven, I flaked some of the crust off. Oops! And, as for the taste, it made the pie I made taste even better than usual. Maybe there is something to making your own crust.
To make the crust, I added 2 1/2 cups flour to a bowl as well as 1/4 teaspoon salt and mixed them together with a wooden spoon. Then, I cut in 1 cup butter-flavored shortening and added 1/3 cup water (plus more as needed, but no more than 1/2 cup). Using my hands, I blended everything together. I divided the pie dough into 2 balls. After flouring the surface of my counter and then my rolling pin, I rolled out one ball of dough. If the dough got sticky, I sprinkled just a little more flour on the dough.
Finally, I transferred the crust to the pie plate. I had enough dough from one ball to fill a 9-inch pie pan. I baked a pecan pie using the crust and it came out amazing! Flaky, tasty, and a perfect complement to my pie.
- 2 1/2 C. flour
- 1/4 tsp salt
- 1 C. butter-flavored shortening
- 1/3 to 1/2 cup water
- In a bowl, mix together the flour in salt.
- Add the shortening. Blend using a pastry cutter (or two knives).
- Add 1/3 cup water. Using hands to mix together then roll into a ball. Add more water if needed (no more than 1/2 cup).
- Divide pie dough into two for 2 9-inch pie crusts.
- Rolls out easily when you are ready to make a pie crust. Use small amounts of flour, as necessary, to prevent sticking.