All Shortening Flaky Pie Crust

My Secret to the Flakiest Pie Crust: All-Shortening Magic

As a busy working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and family dinners, finding time for elaborate baking projects often feels impossible. But one thing I refuse to compromise on is a good pie. And let me tell you, nothing screams comfort and home-baked goodness quite like a flaky, golden-brown pie crust. For years, I’ve experimented with different recipes, always searching for the perfect balance of ease and delicious results. That’s where my all-shortening pie crust comes in – it’s my secret weapon for effortlessly achieving that perfect texture, even on the busiest of days.

I used to think that making a truly flaky pie crust required some sort of mystical baking talent, hours spent chilling dough, and a whole lot of butter. But the truth is, a perfectly flaky crust is much more achievable than you might think. The key, in my experience, lies in using shortening. I know, I know – some people are staunch butter purists when it comes to pie crusts, and that's perfectly valid. But for speed, ease, and that incredible flaky texture, shortening is a game changer. This recipe doesn’t require a lot of fussy technique, which is perfect for those of us who need a reliable method without sacrificing the final outcome. It's simple enough for a beginner and fast enough to fit into even the most jam-packed schedule.

Why shortening? Shortening, unlike butter, has a higher fat content which contributes to a more tender and flaky crust. It melts at a lower temperature than butter, which keeps the layers of the dough separate during baking, resulting in those coveted flaky layers. It also helps achieve a tender crust that won’t be tough and chewy. That’s a big win in my book! Believe me when I say, this recipe has saved me countless times when I've needed a quick and delicious dessert, or a perfect base for a savory pie. It's reliable and consistent every time.

The beauty of this recipe lies in its simplicity. There’s no need for chilling the dough for hours, although you certainly can if you have the time! Even skipping the chilling step, the crust still turns out incredibly flaky. That’s the kind of recipe that has earned a permanent place in my recipe box. It’s perfect for novice bakers and experienced ones alike. This recipe has been tested countless times with both sweet and savory pies; it’s that versatile! I love its ability to transform into both a sweet apple pie or a hearty chicken pot pie, proving that it's so much more than just a simple pie crust recipe.

Beyond the recipe itself, this all-shortening pie crust represents something more to me. It represents the ability to create something beautiful and delicious without sacrificing time or energy. It's a testament to the fact that even amidst the chaos of daily life, there's still space for simple pleasures, like the comforting aroma of baking pie and the joy of sharing a homemade treat with loved ones. This pie crust isn't just about the ingredients; it's about the time-saving technique, the delicious results, and the ease with which anyone can create something truly special.

I encourage you to try this recipe and experience the magic of a flawlessly flaky pie crust without the fuss. It's a recipe that truly lives up to its name – all shortening, all flaky, all delicious!

Step-by-step

• In a medium mixing bowl, stir together flour and salt until evenly distributed.
• With clean hands, toss and crumble in the butter-flavored Crisco, until forming about pea-sized pellets. Do Not Overwork!
• Add 1 tablespoon of the ice water, and toss with a fork, moistening the flour mixture.
• Continue to add water, one tablespoon at a time, tossing after each addition, until all of the mixture is moistened.
• Using hands again, quickly press dough together until it just forms a ball. Do Not Overwork!
• Split into two balls and flatten into a disk.
• Wrap each disk in plastic wrap.
• Let set in fridge or freezer for 15-20 minutes. (In a time crunch, you can skip this step and it still rolls out really well.)
• On a lightly floured surface, take one ball, flatten slightly with hands, and roll out in a circular fashion, working from center to edge. (You may put a little flour on the rolling pin, if needed, to avoid sticking).
• Roll until you have a circle a couple inches bigger than your pan (about 12 inches diameter).
• Fold the pastry in half, and then in half again.
• Transfer to pie pan.
• Unfold your crust into pie pan.
• Take edges of pie crust and tuck the outside under slightly, or use kitchen shears to remove excess dough.
• Flute the edge as desired (I like making a sunflowery-type pattern by pushing my thumbs in and then pinching with my pointer fingers. I go completely around the pie from the outside pushing in, and then create the opposite outside points by going back around and pinching with my thumb, pointer, and middle finger).