cup butter-flavored shortening
teaspoon salt (more, if desired)
In a large bowl, add shortening, salt and flour. Using a pastry cutter, cut the dry ingredients into the shortening until the dough forms small pea-sized bits.
Add water a tbsp at a time, cutting (with pastry cutter) after each addition. Using hands, blend dough until it holds together. Form two balls.
Flour counter top or pastry board and rolling pin well. With first dough ball, form a large hockey puck shape. Turn over and roll out with rolling pin, rolling from center to edges to form a circle.
Carefully place crust in pie pan. Repeat with second crust (or reserve for top crust of a two-crust pie.)
Old Fashioned Lost Pie Recipes Now Found
Old Fashioned Butterscotch Pie with a Meringue Topping
You'll enjoy these old fashioned LOST pie recipes that I discovered in Grandma's recipe collection. These traditional pies are rarely seen today, and it's a mystery why since they are so delicious.
Surprise your friends with a Mystery Pie, or maybe an Amber, Vinegar, Carrot, or Lumberjack Pie. Pick one and bake yourself a special treat.
These amazing pies were commonly made in farm kitchens a century ago, and they make perfect desserts for serving to your family today.
Flaky Pie Crust Recipe
- 2 cups sifted all-purpose flour
How To Make A Perfect Flaky Pie Crust
Sift together flour and salt into a mixing bowl.
Add chilled lard and cut into flour with a pastry blender or two forks, until all fat particles are no larger than small peas.
Refrain from using your fingers at this step because they will provide warmth to the lard causing it to become too soft.
The best method to get the water into the flour is to sprinkle a tablespoon of water over 1/4 of the flour, mix it in lightly with a fork.
Then push the moistened flour to the side of the bowl and do the same with another 1/4 of the flour until all is moistened.
Use as little water as possible, but enough for the dough to clump together.
How much water you need often depends on the brand of flour you are using.
Shape dough into two equally sized balls.
Cover and place in the refrigerator 10-15 minutes to allow the dough to hydrate.
How To Roll Out Flaky Pie Crust Pastry
Remove one ball of dough from the refrigerator at a time.
Place it on a pastry cloth or clean, smooth kitchen towel which has been dusted with flour (to prevent it from sticking).
Use a pastry cloth cover, dusted with flour on your rolling pin.
If you don't have a cloth, sprinkle a little flour on top of the dough ball.
Pat dough down with your hands to get a flat surface to start rolling on.
Begin in the center of pastry and roll out to the outer edge.
Lift pin and start in center again. Roll in opposite other direction.
Do this until you have a round circle about 1/8 inch thick and about 1 1/2 inch* larger than the diameter of your pie pan.
Roll exercising light pressure. Refrain from rolling back and forth all over dough. It makes it tough.
As you roll if it becomes sticky, add only enough flour to prevent this.
You can periodically lift the edges as you go to see if it starts to stick to the cloth.
If it does, just swipe a little flour on pastry cloth with your hand using as little flour as possible.
*The 1 1/2 extra inch is to accommodate the depth of your pie baking pan.
If it is deeper than 1 inch roll to the extra measure needed.
Transporting Your Pie Crust Dough
There are three methods to transport your pastry from the cloth to the pie pan.
Choose the one you prefer.
Gently roll the crust up on the rolling pin. Carry it to your pie plate and unroll it and center it.
Fold your Flaky Pie Crust in half or in fourths.
Lift it up with your hands and place it over your pie pan and unfold, centering crust.
Clean excess flour or anything else around pastry cloth. Lay the pie pan upside down in the center of your crust.
Place your fingers of both hands underneath the cloth, grasping the edges and invert the whole thing, all together.
I use the third method because I think it is quicker. It is easy and more accurate in centering the crust.
It also helps prevent excess handling of the dough.
In all three methods avoid pulling or stretching the dough when transporting.
That could cause the dough to shrink away from the sides of pan during baking the crust.
How To Bake Crust
If making a single Flaky Pie Crust, cut excess dough around edge of pan.
Flute the edges using your fingers or crimp the outer edge with the tines of a fork.
Prick the bottom of crust. Bake in a preheated oven 425F. 12-15 minutes until lightly browned.
If making a double Flaky Pie Crust pour your prepared filling into the first crust and place the second crust on top.
Trim second crust edges about 1/2 inch larger than diameter of pan.
Fold edges of second crust under edges of first crust and flute or crimp around edges to seal.
Prick or slit center of crust. Bake according to directions in your recipe.
Makes two single or one deep dish 8" or 9" Flaky Pie Crust. Also makes one single 10".
- 1 1/2 cup sifted all-purpose flour
Grease 1 (8" or" 9" ) glass or metal pie pan and set aside.
Sift together sifted flour and sugar into a medium size mixing bowl.
Cut slices of chilled butter, without toughing with hands (will warm butter too much) and drop into bowl.
Using 2 forks or wire whisk (forks work best) stir and separate butter pieces into flour until the mixture is close to the consistency of course cornmeal.
Because of the high ratio of butter fat it will be hard to get all pieces of butter the cornmeal consistency.
It will help to flake the crust, while making it tender.
Sprinkle on the water a little at a time, using the technique in the Flaky Pie Crust Recipe instructions above.
Roll the dough into a ball.
Dust the dough ball lightly with flour and place it between 2 (12' squares) of waxed paper.
Gently, roll the dough ball to the edges of the waxed paper.shaping it into a circle.
Gently peel back the paper occasionally, to check if the dough needs a little more flour dusting to prevent sticking.
DO NOT add excess flour more than needed as it will make crust less tender .
To keep the rolled dough in a circle, turn paper after each roll.
That will ensure a round and even thickness of your pie crust.
When finished rolling, peel the top paper off carefully, noting any sticking that needs to be dabbed with flour.
Place your hand under the pie crust and flip it centered onto your non-greased pie pan.
Peel off the other waxed paper.
Using your fingers, slightly lift the edges of crust and push it snugly into bottom sides of pan.
Trim around edges of crust to your liking.
If you wish to decorate the edges of crust, leave enough dough overhang.
One simple way to decorate the edges of this crust and the Flaky Pie Crust is to leave 1/2 inch overhang, fold it under all around the pan and crimp the edges with a fork.
The way I decorated this Butter Pie Crust Easy Recipe is I trimmed the excess dough from around the edges and rolled it into a small untwisted, long rope.
I then wrapped the dough rope around the Butter Pie Crust top edges.
Using 2 fingers on my left hand and my index finger on my right hand, I made stand-up scallops.
I was pleased that this produced a small decoration that browned evenly.
You can prick the bottom and sides of the crust with a fork before baking a single crust, if you prefer the finished crust to be smooth and not blistered.
Or, if you chose to let it blister during baking.
I prefer the latter choice because this recipe also makes a Flaky Pie Crust .
Bake Butter Pie Crust Easy
Place Butter Pie Crust Easy in a preheated oven 375F. on center rack.
Bake 15-18 minutes until browned and done when checked with a fork, in the center.
The lower heat to bake this Butter Pie Crust Easy is because butter burns easy at a high heat.
With the maximum amount of butter in this recipe that means it will brown quicker and more so around the edges.
TIP: If you are going to put a filling in this crust that needs to go back in the oven, for instance, a Meringue Topping, brown the crust very lightly.
Read directions for adding cooked fillings that will be topped with meringue, especially when making Mile High Meringue.
Most of the time the filling needs to be hot when poured into crust and topped with meringue immediately so that it starts cooking at once.
This helps prevent meringue beads.
The crust will cook and brown more with that second baking.
Remove finished pie crust from oven and let cool on a rack before adding pie filling.
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Adapted from seriouseats.com
Whisk flour, sugar, and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat—that's it! No rubbing or cutting. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 65 and 70°F (18 and 21°C) if not, refrigerate briefly before rolling and folding.
On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Dough temperature should still be somewhere between 65 and 70°F (18 and 21°C) if not, refrigerate briefly before proceeding.
Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around. Fold overhang over itself to create a thick border that sits atop the rim of the pan. Crimp or shape crust as desired. Repeat with remaining dough. Wrap with plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
Using as much flour as needed, roll one piece into a 14-inch circle and drape across a 9-inch pie plate it will be super easy to lift by hand. Dust off excess flour with a pastry brush, using it to nestle dough into the very corners of the pan. With scissors or kitchen shears, trim the edge so that it overhangs by 1 inch all around. For a solid top crust, roll remaining dough as before, or roll into a 9- by 15-inch rectangle for a lattice-top pie. Transfer the entire sheet, uncut, to a baking sheet or parchment-lined cutting board. (The parchment will prevent dough from absorbing any savory odors from the board.) Wrap both portions in plastic and refrigerate at least 2 hours and up to overnight. Use as directed in your favorite recipe.
Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Fill to the brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer sugar to a heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom.