If you are having a pie, you want the crust to be light and flaky. This is more complicated than it should be though.
I have made a number of different pie crust recipes. Even since starting the journey of Mid Century food.
It’s funny too - all the recipes seem so similar. It is amazing how much of a difference a small measurement can make.
This crust delivered on the light and flaky!
Rolling the dough between wax sheets was a new method. It really helped get the crust rolled super thin. The best part was no sticking!
Seriously - the dough didn’t stick to the board or the rolling pin. And I didn’t have to use additional flour to make this happen. Adding the extra flour to the board and pin push extra flour into the crust making it not so flaky.
I used this recipe for the Black Bottom Pie and the Chess Pie.
For the Chess Pie I cooked it with the pie filling.
For the Black Bottom Pie I cooked the crust by itself.
Both pies came out beautifully. The crust was lovely, flaky, and very light.
The only problem I had is that I used nine inch pans and I think the recipe was for eight inch crusts. So I didn’t have the extra on the edges to roll. Usually I don’t have a problem with this. But the crust tasted so nice, I kind of wish I had that little bit extra . . .
FLAKY PIE CRUST
2 Cups Flour
1 Teaspoon Salt
2/3 Cup Shortening
1/4 Cup Water
Stir together flour and salt. Cut in shortening with a pastry blender. Add water a little at a time until dough holds together. Press dough completely together with hands. Divide in half. Roll dough between two sheets of wax paper to correct size for pie plate. Bake in a 425 degree oven for 12 minutes.
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