A perfect flaky pie crust recipe for all your favourite pies! Tender, flaky and delicious.
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
- Sift flour and salt into a bowl.
- With a pie cutter, cut in shortening until the particles are pea sized.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
- Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
- Separate the ball into 2 balls: one for the bottom crust and one for the top.
The key to a perfectly flaky baked crust is to bake your pie for 20 minutes in a 425 degree preheated oven. Then after this time slip a cookie sheet onto the rack below your pie, then reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents. The initial high temperature ensures that the bottom of your pie crust isn’t soggy.