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Rolling the Dough
Trim excess dough from edges with scissors or a knife. Flute the edges of your crust by lightly pinching the dough between your thumb and index finger.
Flip rolled dough over and dust very lightly with flour and then roll again until crust is about 1/8 inch thick.
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New and Improved Perfect Pie Crust Recipe
Makes two double crust pies. (Four shells)
Carefully place the rolled crust into an ungreased pie pan. Remember to drape the dough in the pan loosely. Do not stretch it.
Simple Pie CrustIngredients2 tablespoons white vinegar4 tablespoons 2% milk1 cup shortening2 cups white flour1/2 teaspoon table saltMixingCombine 2 tbsp vinegar and 4 tbsp milk in a small bowl and set aside. The milk will curdle slightly, this is okay.Sift together 2 cups flour and 1/2 tsp salt.Cut in 1 cup shortening until mixture is crumbly.Gradually blend in milk-vinegar mixture until dough if firm but not wet, using either a wooden spoon or your hands.
Repeat rolling directions for top pie shell, or roll and cut into strips to create a lattice top.
Proceed with desired pie filling and bake according to pie recipe directions.
Perfect Pie Crust TipsWhen mixing your dough, use cold shortening and ice water chill the dough before you roll it out (unless the recipe specifically says not to) will create a light and flaky layered crust. This is because the cold shortening will melt and create steam that lifts the surrounding dough.Acids like vinegar and lemon juice will give you a flaky crust, although not all recipes call for or need them to be flaky.Making pie crust requires a light touch. When cutting in the shortening [link widoczny dla zalogowanych], break it down until it is evenly distributed but with a few large chunks left unmixed. When you add the water, don't overwork the dough. Instead, pick it up and drop into the bowl until it has come together. If you have a lot of dry pieces of flour and shortening left, add a couple of drops of water and pat the dough into large balls without handling too much.Wrap dough in plastic wrap and chill for at least 30 minutes before baking to distribute the water throughout the pie crust. This will make it easier to roll out. If you've chilled it longer than that, let it stand at room temperature for a few minutes until it can be rolled easily.Use as little flour as possible when rolling. Lightly flour by sprinkling a 'pinch' of flour between your fingers so that you don't use too much. Also, a good way to roll is to begin at the center and roll out. Turn the dough so that it doesn't stick to the surface you're rolling it on and never roll it thinner than 1/4 inch.In order to get the best results, roll your pastry once. The more you gather it toget
Note: If you find that the dough is sticky [link widoczny dla zalogowanych], lightly dust with flour and refrigerate for 30 minutes.
This recipe is delicious and light and good for a quick, no-fail recipe that beginning bakers will find easy to manage. Use this simple pie crust for any recipe (pies and tarts) that calls for homemade or store bought pie crust.
Press about 1/4 of the dough mixture into a ball and roll out on a floured surface until crust is about 1/2 inch thick.
This no-fail pie crust recipe has been passed down for generations. It's a recipe that works for beginning bakers because it comes out perfect almost every time giving you a light crust that requires no pre-baking [link widoczny dla zalogowanych], just fill and bake according to pie recipe directions.