by Roxan Finnell

Created on: August 06, 2008   Last Updated: August 05, 2009

Pie crust is deceiving in its simplicity. It looks easy, but as any beginning pie baker knows it is much more than putting together flour and shortening. Too little shortening, too much water, and over working the dough can ruin a pie dough.

I don't care how fail proof a crust is, it takes the right handling to make a crust that is tender and flaky without being tough. Learning how to handle the dough is an important part of mastering any crust recipe.

Flour paste dough is an easy method for the beginner and even the more advanced baker can use it to make a good crust. A flour paste dough will not be as flaky, but it is a good dough that is both easy to handle and to roll out.

* 2 cups all-purpose flour
* 1 tsp. salt
* 1/4 cup water
* 2/3 cup vegetable shortening

Stir together the flour and salt. Take 1/3 of the flour/salt mixture and mix it with the water to form a paste. Cut the shortening into the remaining flour with a pastry blender or two knives. Personally, I prefer using my hands. When the mixture resembles coarse crumbs, stir in the flour paste. Stir gently to mix until the dough forms a ball.

The dough can be used immediately, or wrapped and refrigerated. To freeze, wrap in plastic wrap and then in foil. Use within six months.

This is my own recipe. I prefer it over any I have come across in cook books. It comes out light and flaky. This recipe makes enough pie dough for a pan as large as 13x9.

* 4 cups flour
* 1 1/2 teaspoon salt ( you can use less if you have issues with salt)
* 1 cup shortening
* water (I don't measure, but you can start with 1/4 cup)

Stir together flour and salt. Cut in shortening using a pastry blender or your hands until it resembles coarse crumbs. With a fork, toss in water one tablespoon at a time until it can be brought together in a ball.

Learning how to make a good crust isn't hard. Just remember, it takes the right amount of ingredients, and a minimum amount of handling. Use your favorite pie filling with one of these crusts to make a pie that will bring them running.

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