Old Fashioned Pie Crust Recipe With Shortening

There’s something undeniably comforting about a homemade pie. The warm aroma filling the kitchen, the sweet anticipation as you slice into it, and the satisfying taste of a perfect filling nestled within a flaky, golden crust. While the filling often steals the spotlight, a truly exceptional pie hinges on the quality of its crust. This article delves into the heart of a classic: the old fashioned pie crust recipe with shortening. We’ll unlock the secrets to achieving that coveted flakiness and tenderness, guiding you through every step to create a pie crust that will elevate your baking to new heights.

Table of Contents

Understanding Shortening and Its Role in Pie Crust

Let’s begin by demystifying shortening. Unlike butter or oil, shortening is a solid fat, typically made from vegetable oils that have undergone a process called hydrogenation. This process transforms liquid oils into a solid state, giving shortening its characteristic consistency and baking properties. But why choose shortening over other fats when making pie crust?

The magic of shortening lies in its ability to create a uniquely flaky and tender crust. This stems from its high fat content and its ability to hinder gluten development. Gluten, a protein found in flour, develops when flour is mixed with water. Excessive gluten development leads to a tough, chewy crust – the nemesis of every pie baker. Shortening, by coating the flour particles, prevents them from readily absorbing water, thus minimizing gluten formation. The result is a crust that practically melts in your mouth.

Furthermore, the pure fat composition of shortening contributes significantly to flakiness. As the pie bakes, the water trapped within the pockets of shortening turns to steam, creating layers of separation between the flour, resulting in a delicate, flaky texture. Shortening also offers a wider temperature range for optimal handling compared to butter. While butter requires careful temperature control to prevent it from melting too quickly, shortening is more forgiving, making it a more manageable option for beginners. Finally, shortening is generally more cost-effective than butter, making it an accessible choice for frequent bakers.

While shortening excels in texture, it’s true that it lacks the rich, buttery flavor that many associate with traditional pie crust. However, this can be easily addressed by using high-quality ingredients in your filling. In fact, some bakers prefer using shortening precisely because it allows the flavors of the filling to shine through without competition. If you crave a hint of buttery flavor, consider adding a small amount of cold, unsalted butter alongside the shortening in your recipe.

Crafting the Perfect Old Fashioned Pie Crust with Shortening

The Essential Ingredients

Here’s what you’ll need to create a classic shortening pie crust that will impress even the most discerning pie connoisseurs:

All-purpose flour: Unbleached all-purpose flour is generally preferred, as it provides a good balance of gluten development and tenderness.
Shortening: Make sure your shortening is well-chilled. Cold fat is crucial for creating a flaky crust.
Salt: Salt enhances the flavors and balances the sweetness of the filling.
Ice water: Ice water keeps the dough cold and helps prevent gluten development.

Essential Equipment

Having the right tools on hand will streamline the pie-making process:

Mixing bowl: A metal or glass bowl is recommended for better temperature control.
Pastry blender or food processor: A pastry blender is ideal for cutting the shortening into the flour. A food processor can also be used, but be careful not to over-process the dough.
Measuring cups and spoons: Accurate measurements are essential for a successful pie crust.
Plastic wrap: Plastic wrap is used to wrap the dough and chill it in the refrigerator.
Rolling pin: A rolling pin is used to roll out the dough to the desired thickness.
Pie plate: Choose a pie plate that is appropriate for the size of your pie.

Step-by-Step Instructions for Success

Now, let’s dive into the step-by-step instructions for creating your own masterpiece of an old fashioned pie crust recipe with shortening:

Combine the Dry Ingredients: In your mixing bowl, whisk together the all-purpose flour and salt until well combined. This ensures that the salt is evenly distributed throughout the dough.
Cut in the Shortening: This is where the magic happens. Add the chilled shortening to the flour mixture. Using a pastry blender or your fingertips (if you’re feeling ambitious), cut the shortening into the flour until the mixture resembles coarse crumbs. The shortening should be in small, pea-sized pieces. The goal is to coat the flour particles with fat, which will create layers of flakiness.
Gradually Add the Ice Water: Slowly add the ice water, one tablespoon at a time, mixing gently with a fork or your hands after each addition. The amount of water needed will vary depending on the humidity and the type of flour used. Add just enough water so that the dough begins to come together. Be careful not to overmix the dough, as this will develop the gluten and result in a tough crust.
Form the Dough into Disks: Once the dough has come together, divide it in half (for a double-crust pie) or leave it as one disk (for a single-crust pie). Gently flatten each portion into a disk shape. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough allows the gluten to relax and the shortening to firm up, which will make it easier to roll out.
Roll Out the Dough: On a lightly floured surface, roll out one disk of dough into a circle that is slightly larger than your pie plate. Start rolling from the center and work your way outwards, rotating the dough as you go. Use a light touch and avoid pressing down too hard on the dough.
Transfer to the Pie Plate: Gently transfer the rolled-out dough to your pie plate. Trim any excess dough around the edges of the plate, leaving about a half-inch overhang.
Crimp the Edges: Crimp the edges of the crust to create a decorative finish. There are many different crimping techniques you can use, so experiment to find one that you like.
Pre-Baking (for Custard or Cream Pies): For pies with custard or cream fillings, you’ll need to pre-bake the crust to prevent it from becoming soggy. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the pie weights and parchment paper and continue baking for another 5-10 minutes, or until the bottom of the crust is set.
Baking with Filling: For pies with fruit or other fillings, simply add the filling to the unbaked crust and bake according to the recipe instructions.

Essential Tips and Tricks for Pie Crust Perfection

To truly master the art of pie crust making, consider these valuable tips:

Keep it Cold: Emphasize the importance of keeping all ingredients and equipment cold, especially the shortening and water. Cold fat creates a flaky crust.
Avoid Overmixing: Explain how overmixing develops gluten, leading to a tough crust. Mix only until the dough just comes together.
Chill Properly: Stress the importance of chilling the dough to relax the gluten and allow the shortening to firm up.
Use the Right Amount of Water: Too little water yields a dry, crumbly crust, while too much makes it tough. Add water gradually until the dough holds together.
Roll Evenly: Roll the dough to an even thickness for uniform baking. Avoid thin spots that can burn.
Dock the Crust: Prick the bottom of the crust with a fork before baking to prevent it from puffing up.
Master Blind Baking: Provide detailed instructions for blind baking, including using pie weights and docking the crust.
Combat Soggy Bottoms: Suggest brushing the bottom crust with egg white before adding the filling to prevent a soggy bottom.

Troubleshooting Common Pie Crust Issues

Even experienced bakers encounter challenges. Here’s how to address common pie crust problems:

Tough Crust: Likely caused by overmixing, too much water, or insufficient fat.
Crumbly Crust: Often due to insufficient water, overmixing, or inadequate chilling.
Shrinking Crust: Usually caused by insufficient chilling or stretching the dough excessively when transferring it to the pie plate.
Soggy Crust: Can result from an overly moist filling or failing to pre-bake the crust when necessary.
Burnt Crust: May occur if the oven is too hot or if the edges of the crust are not protected.

Serving and Storing Your Pie Creation

Once your pie is baked to perfection, it’s time to savor the fruits of your labor.

Serving Suggestions: Pair your pie with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar.
Storage Tips: Store leftover pie in the refrigerator for up to three days or freeze it for longer storage.
Freezing Pie Crust: Unbaked pie crust can be frozen for up to three months. Wrap it tightly in plastic wrap and then place it in a freezer bag.

In Conclusion: A Slice of Homemade Happiness

Making an old fashioned pie crust recipe with shortening might seem daunting at first, but with a little practice and patience, you’ll be creating golden, flaky crusts that will impress everyone who tastes them. Don’t be afraid to experiment with different fillings and flavor combinations to create your own signature pies. Remember, the best pies are made with love and attention to detail. So, gather your ingredients, roll up your sleeves, and get ready to bake a pie that will bring a smile to everyone’s face.