The Flakiest Pie Crust: A Simple Recipe Using Crisco

Making a perfect pie crust can feel daunting, but with the right recipe and technique, it's easier than you think! This guide focuses on creating a flawlessly flaky pie crust using Crisco, a shortening known for its tenderizing properties. We'll walk you through each step, ensuring you achieve that melt-in-your-mouth texture you crave.

Why Crisco for Pie Crust?

Many bakers swear by Crisco for its ability to produce incredibly tender and flaky pie crusts. Unlike butter, which contains water that can lead to a tough crust, Crisco's solid fat content creates delicate layers that melt beautifully in the oven. This results in a wonderfully rich and buttery flavor without the need for actual butter.

Ingredients for the Perfect Crisco Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup Crisco shortening, very cold and cut into cubes
• 1/2 cup ice water

Step-by-Step Instructions:

1. Prepare Your Ingredients:

• Chill: Ensure your Crisco is very cold. Even freezing it for 30 minutes before use can make a difference. Cold ingredients are crucial for preventing gluten development, leading to a more tender crust.
• Measure Accurately: Use measuring cups and spoons to ensure accurate measurements. This is particularly important for the flour.
• Chill Your Bowls: Using chilled bowls helps maintain the low temperature of your ingredients.

2. Combine Dry Ingredients:

• In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the crust.

3. Cut in the Crisco:

• Add the very cold, cubed Crisco to the flour mixture.
• Using a pastry blender or your fingertips (work quickly to avoid warming the fat), cut the Crisco into the flour until the mixture resembles coarse crumbs. Avoid overmixing. The goal is to have pea-sized pieces of Crisco distributed throughout the flour.

4. Gradually Add Ice Water:

• Add the ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overmix; a slightly shaggy dough is better than a tough one.

5. Form the Dough:

• Gently gather the dough into a ball. Be careful not to knead it.
• Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the flavors to meld.

6. Rolling and Baking:

• After chilling, lightly flour your work surface.
• Roll out the dough into a circle slightly larger than your pie plate.
• Carefully transfer the dough to the pie plate.
• Trim the excess dough and crimp the edges.
• Blind Baking (Optional): For pies with wet fillings, pre-bake the crust to prevent a soggy bottom. Line the crust with parchment paper, fill with pie weights or dried beans, and bake according to your pie recipe instructions.

Tips for Success:

• Use Cold Ingredients: This cannot be stressed enough! Cold fat is key to a flaky crust.
• Don't Overmix: Overmixing develops gluten, resulting in a tough crust.
• Chill the Dough: Chilling allows the gluten to relax and the flavors to develop.
• Handle Gently: Be gentle when handling the dough to prevent toughening.

Variations and Enhancements:

• Add Flavor: Incorporate herbs, spices, or even a little sugar into your dough for extra flavor.
• Use Different Fats: While Crisco is excellent, you can experiment with a combination of Crisco and butter for a richer flavor. Just remember to keep everything very cold.

By following these steps and using high-quality ingredients like Crisco, you'll be well on your way to creating a pie crust that's as delicious as it is beautiful. Happy baking!