My Moms Flaky Pie Crust Recipe @pinch

An old havefashioned pie crust recipe just like Grandma used to make. What makes this recipe slightly different is using cold milk instead of water. This flaky crust will be perfect for any holiday pie filling. We found It is the perfect amount of dough for two shallow 9 haveinch pies. It doesn't matter where my mom takes one of her pies, she receives compliments on her light flaky pie crusts. You never see the crust still sitting on the plate when someone eats a slice of her pie! This is a versatile crust recipe and can be used for more than just pies. When I was learning to make the crust, I would practice with Mom's recipe, cut the dough into strips, sprinkle with cinnamon/sugar, bake, and eat. I have added lemon zest when making a lemon pie and cinnamon for an apple pie. If using the crust for chicken pot pie, you can use stock/broth for the liquid.

my moms flaky pie crust
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pies Yield: 6 Servings
Ingredients :
  • 2 cup(s) all-purpose flour
  • 1 cup(s) Crisco shortening (or butter flavor shortening if you prefer)
  • 1/4 - 1/2 cup(s) cold milk, cream, or half n half
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) granulated sugar
Intructions :
  • Pour 2 cups flour into a mixing bowl. Add sugar and salt. Stir
  • Add 1 cup of shortening. With a pastry cutter, cut in the shortening until the mixture resembles sand
  • Add 1/4 cup of milk a little at a time. Sometimes you will use the full 1/2 cup of milk, and sometimes not depending on the time of year and humidity
  • With a large fork (I like to use a large serving fork for example) stir until it comes together and STOP! Over-mixing is what causes a tough dough
  • With floured hands, form a dough ball then flatten it a bit into a disc. Wrap in plastic wrap and set in the fridge for about 20-30 minutes to rest. This allows the dough to relax and makes it easier to roll
  • During the last 10 minutes of resting, preheat the oven to 350 F degrees. When ready, on a well-floured surface (you can use less flour if you have one of those pastry discs with a pastry cover on it), roll the dough out to whatever shape you need it for the pan or pie plate you are using
  • Dock the crust (poke holes in it with a fork, toothpick, or another utensil to make small steam-release holes) before baking. It usually bakes for about 25 minutes. If you are using it for a no-bake pie, add filling after baking and cooling. For crusts that bake with the filling, follow your recipe's instructions
  • Why not butter? Butter gives good flavor but makes crust hard and crunchy not light and flaky. Shortening really is the key. I've known people to combine both like 3/4 shortening to 1/4 butter, but I stick with mom's success!

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Keyword : recipe-American-Pies-Bake

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