When you’re born in the south, there’s a few things that every belle must know how to make before leaving the nest. One of those things is Southern Chicken Fried Chicken, and the other is a soft but flakey pie crust.
When it comes to making a pie crust, practice makes perfect. Well, it does for me… because I’m quite clumsy, and flipping the dough over into the pan is a bit tricky sometimes!
This is a tried and true recipe, and I promise it produces a timeless pie crust that will be in your family for generations.
Scroll down for the family recipe that my mama passed down to me!
Use a pastry cutter to cut in the butter and shortening with the flour mixture, or just use your well-floured hands!
Knead in the ice water into the dough with the palms of your hands and your knuckles.
Generously flour the surface of your counter and roller before rolling out the dough, otherwise it will stick to everything!
The hard part! Roll your dough out on wax paper instead to make it easier until you get the hang of it!
Use your knuckles to form the ridges in the crust like this!
- 1 1/4 cup All Purpose Flour
- 1 tsp Granulated Sugar
- 1/4 tsp Salt
- 1 cup Unsalted Butter, Cold and Cubed
- 1/4 cup of Shortening (Crisco!)
- 1/2 cup Ice Water
- Sift the flour, salt, and sugar into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs.
- Pour in a small amount of ice water at a time. You may not use all of the water! You want the dough to hold, but not be too sticky. Then fold in the ice water with your hands, or use a rubber spatula.
- Sprinkle flour on the counter before rolling out the dough, or lay down a sheet of wax paper if you prefer. Also throughly sprinkle flour on your roller.
- Knead the dough on your floured surface, and then roll the dough about 1/2 an inch larger than your pie pan.
- Carefully place your pie pan perfectly in the center of the dough. Slipping a hand under the dough, lift it up from the counter, and when it’s ready, flip the pan over. Press in the dough lightly on the bottom and along the sides of the pan.
- Since we are making just a bottom crust, turn the edge under and use your knuckles to form the crust of the dough.
- If you are making a double crusted pie, double this recipe, split the dough into two even balls before rolling them out, place one dough into the pan, then fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together. Cut slits in the top of the pie to allow steam to come through, and you won’t get a crazy looking lumpy pie with air bubbles!
- Bake according to your recipe!
Happy Holidays, ya’ll! I look forward to hearing about your delicious desserts that you make for your family!