Ol Fashioned Flaky Pie Crust Recipes

Steps:

• Blend flour, sugar and salt in processor.
• Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
• Transfer mixture to bowl.
• Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
• Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into 2 balls; flatten each into disk.
• Wrap each in plastic and chill 30 minutes.
• (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
• Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
• Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

Steps:

• Mix flour, sugar and salt with fingers or fork till corse mill.
• Combine two mixtures with fingers or fork just until barely moistened. If you over combine you will make it tough and lose flakiness.
• If it looks under stirred and falls apart then you're there! Tightly wrap it in plastic wrap (it will continue to combine by itself while wrapped) and chill for half hour.
• Flour surfaces before rolling out.

Steps:

• Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

Steps:

• Combine the flour, sugar (if using), and salt in a large bowl; refrigerate for 15 minutes.
• Add the shortening to the dry ingredients and toss it with your hands to coat, then break it up into smaller pieces. Using a pastry blender, cut the shortening into the dry ingredients until the pieces of fat are roughly the size of small peas and everything looks like it has been touched by the fat. There should be no dry, floury areas.
• Mound the ingredients in the center of the bowl. Drizzle about half of the water down the sides of the bowl, turning the bowl as you pour so the water doesn't end up in one spot. Using a large fork, lightly mix the dough, tossing it from the perimeter toward the center of the bowl. Drizzle most of the remaining water here and there over the dough and toss again.
• Mix the dough vigorously now. The dough should start to gather in large clumps, but if it is dry in places, stir in the rest of the water.
• Turn the dough out onto a lightly floured work surface and pack it into a ball, then knead it several times to smooth it out. Put the dough on a sheet of plastic wrap and flatten it into a ¾-inch-thick disk. Wrap the disk and refrigerate for about 1 hour before rolling.

Steps:

• DOUGH: 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. LAYERS: 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. FOR SINGLE CRUSTED PIES: 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. FOR DOUBLE CRUSTED PIES: 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. FOR A BLIND-BAKED PIE: 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.