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Homemade Pie Crust

Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.

Source and licence

"Homemade Pie Crust" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Homemade_Pie_Crust, revision 4642077), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Homemade_Pie_Crust&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4642077

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

  • 225 grams (1 cup) all-purpose flour
  • 2.5 ml (½ teaspoon) salt
  • 230 ml (1 cup) cold vegetable shortening
  • 30 ml (2 tablespoons) cold water (add 15 ml of water as needed)

Method

  1. Combine flour and salt in medium bowl.
  2. Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
  3. Sprinkle with cold water; mix just until mixture holds together.
  4. Shape dough into a ball; place on lightly floured surface.
  5. Roll out dough to 3 mm (⅛ inch) thickness.
  6. Line pie plate with pastry.
  7. Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below).