This is Kody’s great-grandmother’s recipe. It is the most delicious, buttery flavored, perfectly flaky crust I’ve ever eaten.
And it’s so simple to do yourself!
Ingredients (1 shell):
1 ½ cups flour
¼ teaspoon salt
½ cup butter flavored Crisco
¼ cup water
Step 1: combine flour, salt, and Crisco. Sift through hands until it reaches a soft crumble consistency.
Step 2: slowly add water while kneading the mixture into itself. This will begin to form the dough. Keep kneading and pushing out air. When the dough is soft and slightly sticky (doesn’t stick to your hands) form into a ball. Use the ball to pick up leftover pieces in the bowl. Mold the ball in your hands, pushing out any air bubbles. Smooth any cracks by pinching the dough together and pushing out air.
Step 3: on a floured surface, roll out the dough. Make sure your hands and rolling pin are also floured. Roll dough evenly to ¼ in thickness. Carefully lift the dough and lay into prepared pie pan.
Step 4: Cut excess dough, leaving a ½ inch lip over the edge of the pie pan. Fold this lip under and into the pan, and then crimp or pinch around the edge of your dough.
Step 5: Using a fork, poke small holes throughout the bottom and around the sides of the dough to create a vent for the crust while baking.
Fill pie and bake according to filling directions. If the crust browns too quickly, cover with foil.
Ingredients (1 shell):
1 ½ cups flour
¼ teaspoon salt
½ cup butter flavored Crisco
¼ cup water
Step 1: combine flour, salt, and Crisco. Sift through hands until it reaches a soft crumble consistency.
Step 2: slowly add water while kneading the mixture into itself. This will begin to form the dough. Keep kneading and pushing out air. When the dough is soft and slightly sticky (doesn’t stick to your hands) form into a ball. Use the ball to pick up leftover pieces in the bowl. Mold the ball in your hands, pushing out any air bubbles. Smooth any cracks by pinching the dough together and pushing out air.
Step 3: on a floured surface, roll out the dough. Make sure your hands and rolling pin are also floured. Roll dough evenly to ¼ in thickness. Carefully lift the dough and lay into prepared pie pan.
Step 4: Cut excess dough, leaving a ½ inch lip over the edge of the pie pan. Fold this lip under and into the pan, and then crimp or pinch around the edge of your dough.
Step 5: Using a fork, poke small holes throughout the bottom and around the sides of the dough to create a vent for the crust while baking.
Fill pie and bake according to filling directions. If the crust browns too quickly, cover with foil.
