Pie Crust
Ingredients
Directions
Make the dough
In a large bowl, combine the flour, salt, and baking powder.
Cut in the shortening until the mixture resembles coarse crumbs.
Gradually add water, mixing until the dough holds together.
Chill and roll
Chill the dough before rolling it out for your pie.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the main structure of the crust once hydrated with water.
- Shortening
- Coats flour particles to keep layers separate, giving a tender, flaky texture.
- Baking powder
- Releases gas that gives the crust a slight lift and lighter bite.
The step that matters
Adding the water gradually. Mixing in water a little at a time and stopping once the dough holds together prevents overhydration and overworking. Extra water and mixing develop gluten, which makes the crust tough rather than tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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