Okay, let me tell ya one of my favorite things to talk about besides pie itself…..pie crust. I’ve played with pie dough since i was a little girl helping my mother, and I’ve made a lot of different kinds of pie crusts, but I will have to say that I keep going back to my favorite recipe when it comes to a flaky pie crust….the one my Aunt Elsie gave to me many years ago. Aunt Elsie used to bring fresh blackberry and raspberry pies to our family reunions with the most flaky thinly rolled pie crust. I’m not sure what I loved the most, the crust or her wonderful pie filling. Needless to say, I pestered her for the recipe and she so sweetly obliged. No offense to my own mother’s pie crust that I grew up eating and loving…my mother always made a thicker and more sturdy type of pie crust. I sometimes make this crust and add some fresh herbs, if I’m making something such as a Chicken Pot Pie. Now don’t get me wrong….there are lots of different kinds of pie crusts out there, and in my opinion, different pie crusts go with different pie fillings. We’ll have that discussion a little later. Anyhow, when I’m looking for a thin flaky pie crust, Aunt Elsie’s pie crust is my all time go to. For a step by step illustration on how to roll out her pie crust, please see my “how to” at Pie Crust 101.Print
Solid Crisco shortening make this pie crust ever so flaky!
- 2 cups all purpose flour, more for dusting
- 1 teaspoon salt
- 1 cup Crisco solid shortening, very cold
- 6-7 tablespoons ice water
- Place the flour and salt in a large bowl and mix together. Add the Crisco shortening and cut it into the flour using a pastry blender or fork, until it’s the size of peas.
- Add the ice water and mix only until the water is incorporated into the flour and you can form the dough into a disc. Do not over work the dough, or it will result in a tough pie crust.
- Place 1/2 of the dough at a time onto a flour covered surface. Form it into a disc and slightly flatten it with your hand. Wrap each disc in plastic wrap and refrigerate for one hour.
- Roll the dough out very thin on a piece of floured wax paper or a floured counter top. Roll the dough out into a circle that is big enough to fit across the bottom, up the sides and at least one inch over the edges of your pie dish. Place the dough in a pie dish. Flute or crimp the edges as desired. Bake as directed on your pie recipe.
- This pie crust recipe is enough for two shallow 9″ pie shells or one deep dish 9″ pie shell.