Pie Crust 101 with Mom | Shortening Crust Recipe | Doug Cooking

Pie Crust Making Lesson! My mom is known as the pie queen. Mom's easy shortening pie dough recipe is a great start for beginner bakers like me. The recipe makes two single shell crusts or enough for a double crust covered fruit pie. In this video, she shares her tips and techniques for making, shaping, and baking the pie that everyone wants. A no fuss flaky crust for any filling. Enjoy!

Two Shortening Pie Crust Recipe:

2 cups AP Flour, such as Robin Hood or King Arthur
1 teaspoon Salt
1 cup Crisco shortening
2/3 cup Cold water

Sift flour and salt together then add shortening, combining with a pastry blender until mixture is crumbly. Pour in 2/3 cup iced-cold water and stir until a sticky mass forms.

On a well floured surface, divide dough in half, and form into equally sized balls. When ready to roll out, form each ball into a disc, then using a rolling pin, roll out from the center of the disc in all directions until an even 11 inch round is formed. The crust should be about 1/8 inch thick. Carefully place dough into a standard 9.5 inch glass pie plate.

For a single crust filled pie: Turn the excess outer edge of the dough under itself onto the rim of the pie plate, building up a thicker edge to crimp. Crimp as desired, fill and bake according to pie filling directions.

For a blind bake: After crimping the edge, use the tines of a fork and dock holes on the bottom and inner walls of the pie crust. Bake at 350°F for 20 minutes.

Chapters:
0:00 - Intro
0:50 - how to make the shortening dough recipe
4:04 - how to roll and shape the pie dough
7:30 - single crust vs double crust pie edge
8:05 - how to crimp the pie
9:10 - how to blind bake a pie shell
10:33 - a second lesson with crust two
13:45 - filling and finishing outro

#bakingwithmom #mom #piecrust #dougcooking



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