First of all everyone always wants a crispy flaking melt in your mouth pie crust. One that is a delicious addition to your pie. Yet light and not overbearing. I have the perfect recipe for you.
But first let me tell you my top secret tip: everything must be COLD!
The key to a flaky light crust is cold ingredients. In order to accomplish this I often times will put my flour in the refrigerator for about 20-30 minutes before I start making my pie crust. I also keep my shortening stored in my refrigerator ALWAYS.
So now for the recipe!!!
- 2 cups sifted flour (chilled)
- 1 teaspoon salt
- 2/3 cups shortening
- 5-6 tablespoons cold water
- 2 tablespoons milk
Sift flour and salt together into a large bowl. Very slowing cut in small 1/2 tablespoon size amounts of shortening with a pastry cutter or with a fork. Continue cutting in shortening until all shortening is cut in and flour is now in small pea sized chunks.
Very slowly sprinkle ice cold water one tablespoon at a time onto the dry parts of the mixture and cut in. Continue adding 1 tablespoon at a time to dry parts of the mixture until a soft dough is formed. Your dough is perfect when it can be gathered up into a ball with your hands.
Separate the dough into two separate balls. Cover and place in the refrigerator for at least 15 minutes (or as long as 1 day). Take just one dough ball out of the refrigerator. Roll it around in your hands until it feels tight and smooth. Lightly sprinkle flour on your counter or pastry board. Gently press down on dough and begin rolling out. Make sure to always roll from the middle of the dough to the outward edges. Do not press down to hard on your dough. Be patient and let it work it’s way out until it is the size you desire for your pie plate.
Transfer your flattened dough to your pie plate. Either by rolling flattened dough onto your rolling pen or by folding the dough in fourths.
Bake the bottom crust in the oven on 450 degrees for 12 minutes or until lightly browned.
Take your second dough ball out of the refrigerator and repeat the steps above for rolling out your top pie crust.
Add apple mixture (HERE) to your bottom lightly browned pie crust. Lay your top pie crust on filled pie. Pinch the edges of your crust to the pie plate (and bottom pie crust) to seal in your apple pie.
To create a gorgeous lightly browned pie crust, lightly brush a milk wash atop your pie. Optional, sometimes I lightly sprinkle a little cinnamon and sugar atop the milk for just an extra touch of fun!