Yes, I know there are ready made pie crusts in the frozen section at the store, but they really are bland and doughy. A flaky crust is easy to make, just follow these simple, illustrated instructions! Keep the dough cold and using a minimum of water are the keys to making it light and flakey!
Mix the flour and shortening first.
then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so add the water slowly, mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)
Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. If the dough has warmed up to room temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!
Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.
Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!
Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother
used to make everything from pumpkinauce to jams and jellies to tomato and
Deluxe Food Strainer & Sauce MakerD220-DLX
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Lids, Rings, Jars, mixes, pectin, etc.
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