I have tried several different crust recipes and have finally stopped trying others as I am always disappointed. Nanny (my mom) has the flakiest crust!
It makes enough for 6 pies and freezes great.
Large bowl
Soften 1 pound Crisco shortening
5 cups cake/pastry flour
1 egg beaten with fork in a 1 cup measuring cup, then fill to brim with 1 tbsp white vinegar and tap water
Tip: If you have a mix master with a paddle this makes quick work of the dough. For years I did not have one so I did use 2 knives.
Knife together crisco and flour thoroughly till flour/crisco is lumpy bits. Use your hands to complete mixing to thick dough, do not over mix. Gradually add wet mixture to dry, mixing and pushing with your hands till you can mold into a large dough ball. If you feel it is too wet add a bit more flour. Remove from bowl and place on waxed or parchment paper - split into 6 equal pieces. If you want to use for now, place dough in fridge for 1 to 2 hours. Then remove and roll out on rolling cloth or wax paper that you have slightly floured, flour your rolling pin as well. Roll into a pie tin size and fold in half and then again into a quarter. Pick this up and unfold into your pie tin, trim edges with knife. Finish into pie or quiche as your heart desires. Freeze the other doughs in a air proof freezer bag. When you want to use later, pull from freeze and allow to defrost sitting on counter after a couple of hours. You want to roll out when it is still cold as it is easier to work with.
Large bowl
Soften 1 pound Crisco shortening
5 cups cake/pastry flour
1 egg beaten with fork in a 1 cup measuring cup, then fill to brim with 1 tbsp white vinegar and tap water
Tip: If you have a mix master with a paddle this makes quick work of the dough. For years I did not have one so I did use 2 knives.
Knife together crisco and flour thoroughly till flour/crisco is lumpy bits. Use your hands to complete mixing to thick dough, do not over mix. Gradually add wet mixture to dry, mixing and pushing with your hands till you can mold into a large dough ball. If you feel it is too wet add a bit more flour. Remove from bowl and place on waxed or parchment paper - split into 6 equal pieces. If you want to use for now, place dough in fridge for 1 to 2 hours. Then remove and roll out on rolling cloth or wax paper that you have slightly floured, flour your rolling pin as well. Roll into a pie tin size and fold in half and then again into a quarter. Pick this up and unfold into your pie tin, trim edges with knife. Finish into pie or quiche as your heart desires. Freeze the other doughs in a air proof freezer bag. When you want to use later, pull from freeze and allow to defrost sitting on counter after a couple of hours. You want to roll out when it is still cold as it is easier to work with.
Glad to see you back in the kitchen. I was worried there for a while!
ReplyDelete