Gail’s Classic All-Shortening Pie Crust
📜 Collection: GC | ✍️ Attribution: Gail | 📂 Category: Desserts Discover Gail’s classic all-shortening pie crust recipe, designed for achieving an exceptionally flaky texture in any sweet or savory pie. This simple preparation uses chilled ingredients for optimal pastry results.
| 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
- Wax paper or plastic wrap
- Rolling pin
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | All-purpose |
| 1 Cup | Shortening | Chilled |
| 1/2 Teaspoon | Salt | None |
| 1/4 Cup (or more) | Water | Ice cold |
Instructions
Step 1: Combine Dry Ingredients
- In a large bowl, combine the 2 cups flour and 1/2 teaspoon salt.
Step 2: Cut in Shortening
- Add the chilled 1 cup shortening to the flour. Using a pastry blender, two knives, 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 and Form Dough
- Sprinkle the 1/4 cup (or more) ice water over the mixture, one tablespoon at a time, tossing gently with a fork until the dough just begins to hold together.
Step 4: Shape and Chill
- Gather the dough into a ball, divide it in half, and shape each half into a flat disk. Wrap each disk in wax paper or plastic wrap, and chill the dough for at least 30 minutes until firm before rolling it out on a lightly floured surface.
💡 Make-Ahead & Storage: The wrapped dough disks can be refrigerated for up to 3 days or frozen for up to 3 months before thawing and rolling.
Original Recipe Scan
