Fresh ginger adds a zest to the sweetness of mango, pineapple, and red pepper, while spicy chile pepper adds a bite. For an exhilarating taste explosion, serve this chutney over grilled chicken or shellfish!
| Prep Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 2 9-inch pie crusts |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening, cut into small pieces and frozen for 30 minutes
- ½ cup ice-cold water, or as needed
Instructions
- Whisk together flour and salt in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.
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- Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it’s mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice-cold water, in 1 tablespoon increments, mixing just until dough is moist enough to hold together when molded; you will not need more than 4 tablespoons and in fact, may need less. Do not add too much water!
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- Gently gather dough together into a ball. Divide in half, and flatten each half into a 1-inch-thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, or up to 2 days.
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- When ready to use, roll dough on a lightly floured surface, being careful not to overwork it.
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- Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape.
- Use as directed in your pie recipe.
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- You can use 1/2 butter and 1/2 shortening if preferred. Just make sure they are cut into small pieces and frozen for 30 minutes prior to use.
Reviews
It doesn’t matter how well you know how to make pie crust… this one is way too hard and no flakiness. Best way for flaky crust is to put doe on wax paper that’s been lightly sprayed with butter flavor Pam. Place another peace of wax paper also sprayed on top of doe. Roll out. Trick is to not handle the doe for long.
I use the highest quality flour. Following the recipe exactly and its nothing but crumbs. I’m so frustrated with this waste of time
I should have listened to the other reviewers. If you’re looking for a pie crust that reminds you of a dog’s dinner, this is it.
I used lard instead of shortening. It came out perfect..
I followed the directions and it came out great!! My husband is a chef and he doesn’t hold anything back, good or bad. He said it was on point!! Thanks for the recipes.
I have been using this exact recipe for many years.. turns out perfect every time. Be sure to have your water ice cold. I use my food processor until fine crumbs, then add water a little at a time.. I won the church pie making contest with this one…
I’ve always made it per a similar older butter fat pie crust recipe instructions and often used shortening. Very good crust. This time I wanted enough dough for a 10″ deep dish pie pan for a big chicken pot pie with a thicker crust. I increased the pie dough recipe by 50% and used half lard half butter because that’s what I had on hand. Either way you make it, I don’t think there is a better pie crust recipe out there. I kneaded a bit of white sugar into the leftover trimmed edges of dough and made two tasty 3″ shortbread type cookies. Thank you, Jean Haseloh. It’s a keeper.
Absolutely horrible, way way too much shortening. It was soggy and inedible. Don’t waste your time or ingredients
Fell apart. Couldn’t roll it out. Followed all the directions but like others have said way to much shortening.
I have made this twice now. Both times I have not even used 1/2 the amount of water called for and my crust has come out way too soft. I’m not going to try this recipe again and would not recommend it to others.
I was very pleased with this crust – it was easy to work with and came out nice and flakey. I used 1/2 regular Crisco and 1/2 Butter flavored Crisco. Was kind of curious about a whole cup of shortening, but it ended up being good.
Way too much shortening. I use about 5 tablespoons of shortening with one cup of flour for a single crust pie. It turns out fine every time.
I used this to make my first ever pies. My pies turned out great and I got a lot of compliments on the crust! I’m thrilled. The crust was flakey and light, with great flavor.
Easy recipe and the pastry was flaky and perfect.
We’ve been looking for a great vegan crust for quite some time, and this is it! The pie crust turned out so light and flaky! I think freezing the shortening ahead of time makes such a difference.
This was a very easy pie dough to work with. I only chilled the dough for an hour, but it came out perfect. I used lard instead of shortening. When you are getting “almost there” with the water, wet your hand and knead the dough rather than adding it by the spoonful.
Super easy, Loved it!
This is the recipe I have used for years – given to me by a lady that owned a restaurant and baked apple pies every week. People loved her pies and everyone always loved mine. I guess the secret is, don’t work the dough too much. Toss it gently until it forms a ball, refrigerate, then roll!
I have made this pie crust my whole life and I am 72 years old, Mom made it before me, always flaky
This dough was very sticky and broke easily (even though I refrigerated overnight), however, the baked crust was super flaky and tasty.
This worked perfectly. Pumpkin pies were fantastic with the made from scratch crust. Easy to make.