Classic Pie Crust Recipe
- Carbohydrate 115.43715 g
- Cholesterol 25.5125142286 mg
- Fat 47.0769611225 g
- Fiber 4.44750007152557 g
- Protein 15.65925 g
- Saturated Fat 18.6070986323675 g
- Serving Size 1 1 Serving (212g)
- Sodium 4.104375 mg
- Sugar 110.989649928474 g
- Trans Fat 2.49415468939001 g
- Calories 960 calories
Step-by-step
- Measure Flour and salt into a large mixing bowl. Reserve 1/3 cup mixture and put it in a small bowl.
- Add shortening to large bowl and with your hands rub the flour into the shortening until texture is that of cornmeal.
- Using your finger, mix the water with the reserved flour mixture in the small bowl to make a paste and add it immediately to the flour-shortening mixture in the large bowl.
- Mix it in throuroughly and form dough into aball. Divide dough into two parts and roll each out between saran wrap.
- Lay the crust loosely over the pie pan and lift edges of crust to fit it into the pan. Trim off excess crust, fold under the over-hang to edge of pan and flute.
- Prick the crust around the sides and over the bottom.
- Bake for 10-12 minutes, until light brown at 375 degrees
Swapping the solid fat for a half-and-half ratio of vegetable shortening and margarine alters the melting point of the dough, producing a more pliable pastry that browns faster in the oven. Pastry makers historically relied on animal fats before hydrogenated vegetable shortenings standardized baking results in the twentieth century. Working with room-temperature components ensures the fat distributes evenly through the flour without creating hard pockets.
Evaluating Doneness by Sight and Texture
Without an internal thermometer, visual cues remain the only reliable metric for pastry doneness. Bake the rolled dough at 375 degrees Fahrenheit for 10 to 12 minutes. Watch for the edges to turn a pale golden hue while the bottom takes on a dry, opaque appearance. Pricking the surface with a pronged fork prevents large steam bubbles from lifting the pastry off the pie pan prematurely. Pull the pan from the heat source the moment the edges reach a light brown tint to prevent bitterness.
- Ensure all components sit at room temperature before mixing to prevent the shortening from clumping into solid beads.
- Measure the dense fat accurately by submerging it in water inside a two-cup vessel until the liquid level rises precisely to the required mark.
- Roll the divided dough between plastic sheets to avoid dusting excess flour onto the counter, which toughens the final baked texture.
