Tips for Flaky Pie Crust

My mother was a wonderful pie baker, but I didn't inherit those genes. Once I placed a pumpkin pie in the car back window. The driver made a quick stop and I caught the pie as it flew out of the pie pan toward the front seat. I was grateful the pie didn't smash up all over the car, but also embarrassed that the crust was so tough it didn't break up in my hands. I want to share with you some tips I've learned since that experience that help make flaky, tender pie crust. You don't need a secret recipe, just a basic one from a cook book and follow some techniques that will help to make your pie great. Anyone can make a cake or cookies, but it takes something extra to make a wonderful pie.

Ingredients: You can use all-purpose flour. The flakiest pie crusts are made with lard, but animal fats are not desirable, so a good quality vegetable shortening works well. Vegetable oil can be used, but is harder to roll out. The other two ingredients are salt and water.

A basic recipe for a two-crust pie: 2 cups flour, 1/2 cup + 2 tablespoons vegetable shortening, 1 teaspoon salt and 4 - 5 tablespoons cold water.

Mixing: Blend flour and salt together in a bowl. Instead of a flour sifter try a wire whisk. Cut in the shortening. I use a pastry fork, but a pastry blender or two knives work well. Avoid using your hands. This is possible, but the warmth of your hands softens the shortening and the crust will not be as flaky.

Next add the water a little at a time using a fork to flip the dough up a little instead of stirring it down into the bowl. Try not to compress the dough until all the water is added. Add enough water so that no flour is left, but the dough is not sticky.