any pie crust tips? i tried one that was supposed to be perfect, water-flour-shortning. couldn't even roll it

Answer 1

I use a water, flour shortening recipe as well. For a 2-crust pie do the following:
2/3 C. shortening plus
2 Tablespoons butter
2 C. flour
pinch of salt
1/4 c. ice water

combine the flour, shortening & butter with a pastry blender or 2 knives. combine until the mixture resembles coarse meal. don't use your hands, it makes the dough too warm. Once you've done this, then add the water, 1 tablespoon at a time. The water should be very cold. Mix this up with a fork until the dough sort of pulls from the side of the bowl.

Split the dough into 2 balls.

Wrap one & put it in the fridge. Take the other, put some wax paper, parchment paper, or plastic wrap on the counter, sprinkle it with a bit of flour then put your ball of dough on it. Smoosh the ball flat, spread another piece of wax paper on it, & roll it out. Always work from the middle to the outside, not back & forth. Turn the wax paper as needed. If your dough keeps sticking, add a little flour. Once your dough is about an inch bigger than your pie plate all the way around, flip the dough into the pan and gently peel off the wax paper.

If your edges are raggedy as you roll out, just fold it back & continue to roll.
I hope you give this a try. I've had good luck with this one.

Answer 2

Depending on what you trying to make, you might want to consider the Pillsbury crust. DO NOT get he one that if folded because the crease are very hard to smooth out and causes leaks. Look for the one that are now on a roll. It is great for chicken pies and fresh baked pies.

Answer 3

I tried the recipes on Martha Stewart's web site last time I made pies, and everyone really loved them. She uses butter instead of shortening.

Answer 4

tips - use cold butter and/or chilled shortening and cut it in, the recipe I use calls for iced water --

If the butter/shortening melts or is soft you will not have a flakey crust!

Answer 5

this is my trick make sure the dough is cold not frozen when you are going to roll it and roll it between two sheets of wax paper always works for me...

Answer 6

old family recipe...go to the store and just buy the kind that unrolls

Answer 7

i just by one off the shelf, it is the easiest.

Answer 8

go to allrecipes.com