Flakey Pie Crust Pasty
From suestonebender 16 years ago
- 45 minutes to make
- Serves 8
Mrs. Rob gave my mother this wonderful pastry recipe when she was first married back in the 1950's. It's one of our family heirlooms, having past through 2 more generations since it was first handed down, and having come through generations before that. Read more It's great with a double crust apple pie, mile high peach pie, or two homemade chocolate or butterscotch pies. Some people will tell you to only use cold or ice cold water in a pastry recipe, or the dough will get tough. However, the boiling water used in this recipe has led to nothing but the finest flakey pastry you've ever tasted. [makes 2 crusts] * See my Rustic Harvest Apple Pie Recipe for something decadent and comforting to wrap this around. See less
Ingredients
- 1/2 lb. or 1 cup shortening shopping list
- 1/2 tsp. salt shopping list
- 1/2 cup boiling water shopping list
- 3 cups sifted flour shopping list
How to make it
- Mix together and put in fridge to cool. Be careful not to use too much flour.
- When you're ready to use, split into two even-sized balls of dough. Roll out on a lightly floured board to avoid having the pastry stick to your rolling pin. Be careful not to overwork the dough so that it doesn't get tough.
- Drape one crust over pie plate and fill with the ingredients of your choice. Use your finger to moisten the edge of the lower crust before placing the top one on. It will help hold the edges of the two together better. Top with the second crust. Use your thumb and forefinger to pinch the edges of the upper and lower crusts together all around the pie. Use a fork to poke steam holes into the upper crust in a few places to prevent the ingredients from boiling over the edges.
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