Pssst! This recipe has been updated to a gluten & dairy free version.
There are two basic schools of pie crust: butter and shortening. While it’s true, nothing on earth can match the flavor of a butter crust, the truth is, shortening crusts are going to give you the flaky texture you’re looking for. Every. Single. Time.
This recipe is adapted from one that comes from my Great Aunt Helen. I have never–EVER–had a problem with it. The same cannot be said about so many other crust recipes I’ve tried.
I use this recipe for both sweet and savory dishes (like chicken pot pie), and have had no problem adapting it one way or the other. This makes a double crust. If you only need a single, make the entire recipe, and wrap the second half in plastic wrap to freeze. To use the frozen crust, just thaw in the refrigerator. Beautiful.Print
- 2c flour
- 1c shortening
- 1 tsp salt
- 1Tbsp sugar (omit if making savory dish)
For the slurry:
- 1/3c flour
- 1/2c water
- In a large bowl, cut shortening into flour, sugar (if using) and salt with a pastry blender until mixture resembles coarse crumbs. Combine the 1/3c flour and 1/2c water to make a slurry. Pour over cumbled shortening mixture and mix till just combined. Turn out dough onto a floured surface and form into a round. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.
- Refrigerate for about 30 minutes to set. This will make rolling it out much easier. If you don’t need a double crust, you can freeze one half of the dough and use it later.
- When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn’t go well the first time, it’s okay. Just crumple it back into a ball and try again. It’s VERY forgiving.
- Makes 1 double crust