Ingredients for My Dad S Pie Crust
- 1 cup + 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold vegetable shortening (or lard)
- 5-7 tablespoons ice water
How to Make My Dad S Pie Crust
- Whisk together 1 cup + 2 teaspoons all-purpose flour and 1/2 teaspoon salt in a large bowl.
- Add 1/2 cup cold vegetable shortening (or lard for extra flakiness). Cut in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 5-7 tablespoons ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix!
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours).
- On a lightly floured surface, roll out the dough between two sheets of wax paper to your desired thickness (about 1/8 inch for a standard crust).
- Carefully peel off the top sheet of wax paper.
- Invert the dough and wax paper onto your pie plate. Gently peel away the remaining wax paper.
- Trim and crimp the edges. For a single-crust pie, bake blind or fill with your favorite pie filling. For a double-crust pie, repeat steps 5-7 for the top crust.
- Bake according to your pie filling recipe. (Note: This recipe makes enough for one 9-inch pie crust.)
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
1g
Fat
55g
Carbs
35g
