Grandma's Pie Crust; The flakiest baked pie crust with the perfect fat to flour ratio, and tips straight from my Grandma to you.
Prep Time30 minutesmins
Most Pies:45 minutesmins
Servings: 1double crust pie shell
Author: Portlandia Pie Lady
Ingredients
Grandma's Pie Crust - for one Double crust 9-inch pie
2cups all-purpose flour
2tablespoonssugar(omit for savory pies)
1teaspoonsalt
1/8 teaspoonbaking powder
1cupshortening or butter or half of each
1/2cup cold water
Instructions
In a large bowl, stir all of the dry ingredients together (flour, sugar, baking powder, and salt).
Using a large tine fork or pastry cutter, cut in the shortening/butter of choice until pea-sized and crumbly.
Add the cold water all at once and mix just until it forms a ball (do not knead or over mix). Divide dough in half.
Roll out one half on a generously floured surface about 2 inches wider than the pie plate (11-inches for a 9-inch pie). As this is a soft dough, roll up on to rolling pin and unroll onto pie plate.
If you are making a top crust, after you have added your filling, wet the edges with water or egg wash, and roll out top crust, but it only needs to be about 1-inch wider than pie plate.
Crimp the edges as desired, by hand or with fork, and bake as directed for pie.
Notes
Depending on how much leftover dough there is, you could also make mini cheesy pinwheels. Roll out dough in a rectangle, spread some cream cheese & shredded cheddar (or cheese of choice) and sprinkle on seasoning. Roll up, cut in 1/2-inch slices and bake sliced side up also at 375 F for about 15 to 20 minutes.