Lauren's Easy-Roll Pie Crust
Recipe: #13433
July 27, 2014
"The old standard, adapted for easier rolling. Makes one 9" pie shell."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (49.6 g)
- Calories 255.4
- Total Fat - 18.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 0 mg
- Sodium - 194.5 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 0.7 g
- Sugars - 0.1 g
- Protein - 2.7 g
- Calcium - 4.2 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine flour and salt.
Step 2
Cut in shortening until you achieve the appearance of little crumbs. This can be done using a pastry cutter (easy), a fork (difficult), a food processor (haven't tried), or the dough hook of your Kitchen Aid mixer (Lauren's preferred method).
Step 3
IMPORTANT: After this point, avoid over-mixing or over-handling the dough, it makes the baked crust too hard. Work quickly so the dough is still cold when you go to roll it out.
Step 4
Sprinkle 2 tablespoons ice water over your dough, then quickly but gently stir. Your dough should start to stick together and form into a soft ball.
Step 5
If necessary, stir in another 1 tablespoon of ice water. You'll find this will be necessary if your dough isn't yet sticking together.
Step 6
Form your dough into a soft ball. Sprinkle your rolling surface and rolling pin with flour, roll out the dough, place in pie tin and crimp the edges.
Step 7
If you pie requires a pre-baked crust, bake for 8-10 minutes at 425 degrees.
Tips
- Rolling pin
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