Babel’s Classic Pie Crust
📜 Collection: LOC | ✍️ Attribution: Babel | 📂 Category: Desserts A simple and reliable recipe for a classic, flaky pie crust made with shortening. Includes a clever tip for using tapioca to prevent a soggy bottom in fruit pies.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 30 mins | One double-crust 9-inch pie |
🔪 Key Equipment
- Large bowl
- Pastry blender
- Fork
- Plastic wrap
- Pie pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | Standard |
| 2/3 Cup | Crisco | Shortening |
| 6 Tablespoons | Water | Ice cold |
| 1/2 Teaspoon | Salt | Fine |
| 2 Tablespoons | Tapioca | Optional, for fruit pies |
Instructions
Step 1: Mix Dry Ingredients
- In a large bowl, whisk together the 2 cups flour and 1/2 teaspoon salt.
Step 2: Cut in Shortening
- Add the 2/3 cup Crisco to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Step 3: Add Water
- Sprinkle the 6 tablespoons ice water over the mixture, one tablespoon at a time, tossing gently with a fork until the dough just begins to come together without overmixing.
Step 4: Chill
- Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out.
Step 5: Assemble and Bake Prep
- To use for a fruit pie, roll out one disk and place it in your pie pan. Sprinkle the optional 2 tablespoons tapioca over the bottom of the crust to help absorb excess juice before adding your filling until ready to bake.
💡 Make-Ahead & Storage: Wrap dough disks tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months before thawing.
Original Recipe Scan
