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My review
Basic Flaky Pie Crust
stephanie
"It is just what it claims to be. Use as unbaked pie shell."
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Ingredients
servings 184Original recipe yields 8 servings (1 pie crust)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Watch Now
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Watch Now
- Roll out dough, and put in a pie plate. Fill with desired filling and bake. Watch Now
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1k1752 Ratings
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Most helpful positive review
8/12/2002
I gave the dry ingredients and the shortning a whiz in my food processor until it formed a small crumb, then poured this into a bowl and added the water. This dough was so easy to work with. I...
Most helpful critical review
11/21/2006
??? It was so very crumbly! Did anyone else have trouble rolling this dough? It cracked badly...EXACTLY followed the recipe...
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8/12/2002
I gave the dry ingredients and the shortning a whiz in my food processor until it formed a small crumb, then poured this into a bowl and added the water. This dough was so easy to work with. I...
9/5/2003
I wish there were 10 stars. OMG this was the best pie crust ever! ***For anyone looking to double the recipe use 2 1/2 cups flour, 1/2 teas salt, 1 cup chilled shortening and 1/4 cup AND 2 t...
10/31/2002
Left recipe as is, but used real butter (instead of shortening) that I had in my freezer. Sliced butter into small pieces and blended into flour mixture. After rolling in a ball, I placed in th...
9/29/2003
This tip is for Adtrent who has problems rolling out pie dough. On the surface you plan to roll out your pie dough, take a clean wet cloth, wipe the surface and IMMEDIATELY BEFORE IT DRIES, spri...
9/7/2003
EASY! TASTY! I didn't have any shortening (I guess I can't buy it in my country/ I don't know what it is (?)) I made the crust with butter. Turned out really great. (though there wasn't enough...
4/15/2002
I also was disappointed that the recipe directions did not include baking instructions; the type of pie I made (Lemon Meringue) required a pre-baked crust. Using the directions from a very simi...
4/23/2003
This recipe is exactly like a recipe I found in a 1940's cookbook. This recipe makes pie crusts simple. If you have time to refrigerate the dough after it is mixed, it will roll out better. A...
10/16/2007
WOW, this pie crust is the best i've ever tried making or eating. So flaky and buttery. It was great. I doubled the recipe for a double crust, and I used butter flavored shortening that I got re...
10/16/2006
First thing's first: this is not a good double crust pie. I would not recommend this AT ALL for fruit pies. However, it's an excellent single crust for custard and cream pies and my favorite f...