This dish for grilled lemon-garlic chicken is flavorful and simple to prepare. It’s a household favorite. 100 times better than a bottle from the store, nothing like it.
| Prep Time: | 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 2 crusts |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 ¼ teaspoons salt
- 6 tablespoons ice water
- 1 cup shortening
Instructions
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Transfer 1/2 cup flour mixture to a small bowl; stir in water until smooth.
- Cut shortening into remaining flour mixture until it resembles coarse meal. Blend in wet flour mixture.
- Divide dough into two pieces. Form each piece into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes or up to 3 days before using.
- Roll dough to fit your pie pan and bake as directed in your recipe.
Reviews
My husband loved it! I just had to add a little bit more water maybe a tablespoon and a half, and it was great.
Bowl of crumbly dry flour. Useless.
Absolutely the best pie crust everrrrrr! I topped it with an egg wash and sugar on top before baking. The crust was so good it tasted like the danish cookies you get at christmas. And the bonus was the berry pie filling.
This is the best pie crust I have ever made! I made it wrong the first time and it was still wonderful! Everyone commented on it. I made it again and it was out of this world flaky, light and delicious. I will never make pie crust the old way again.
I had to add a bit more water but other then that I followed the recipe, was a bit too salty so next time I’ll leave out the salt, I might of not rolled my crust thin enough as the baking powder made the crust rise like a biscuit, not complaining but will enjoy the piw.
I am a good cook, but pie crusts have had various triumphal moments and dismal failures, so with fear and trepidation I tried this recipe. I tried it once and then I tried it again. I made it like the recipe recommended the first time-home run! And then I tried again (2x) with chilled half Crisco, half butter, half wheat flour –the recipe is without a doubt— a keeper and I have renewed confidence. The ultimate affirmation was a get together where I took a peach pie using Chef John’s recipe and this pie crust–requests from every cook there asked for the recipe! ‘Nuf’ said.
Made a double batch today – what an excellent pastry. As I was about to add in 2 c.shortening I realized I had only 1/3 c. in the cupboard – so I used that and enough margarine to get 1c. plus 1 c. butter. I reduced the salt to 1 tsp for the entire double batch. Following the comments of some of the reviewers, I upped the quantity of water to a little over 1 cup for the double batch. I didn’t want to have to add it in later and have to work the dough that much more. The result was a lovely, beautifully browned, flaky pastry. It was really nice to work with. This may well be the only pastry recipe I use for now on.
I have made this recipe several times and it always comes out perfect. I am not real good at pastry and have tried several times to make pie crust using other recipes and they were always tough. I have to save clean up time rolled crust out between two pieces of plastic wrap it also make handling crust a bit easier. thank you so much!!!
Thank you so much! Up to now, I have despised making pie crust. This one is amazing, easy to work with and tastes wonderful.
This is my first time making pie crust from scratch.Im going to use it to make my mini pumpkin pies so i made a test batch to see if i would be able to do it all right and it came out great and tasted great also. Now i’m really excited to cook my pies for thanksgiving. Thanks Rocky for an amazing recipe.
This was an excellent tasting crust with good tender texture. It was easy to assemble. I did not find it that easy to handle and my lattice crust came out “not quite so pretty” but it was very tasty! I also used 1/2 butter for the shortening. Very yummy!
I originally gave this 2 stars and a bad review. I tasted a piece of crust that had fallen off after baking and it was awful. After eating both the crust & filling together, I have concluded that this IS a suitable crust and very tasty. I still do not like the taste of the browned edges, but the crust under the filling is very, very good. I still prefer an all butter crust, but this is a good recipe to go to if you don’t have any butter.
Loved this! For years I have used the same recipe for pie crust, and for years every time I’ve made a pie I would get so frustrated with the crust that I swore I would never make it again. I though pie crust was just supposed to be difficult to make–then I found this gem. Made a double batch in the food processor for potpies and chocolate pudding pies and I will never go back! So easy to work with! Perfect tender, flaky texture, amazing taste, I love it!
This is the best an easiest pie crust I have ever made. I used it for a checke pot pie and it was great. I will never use another recipe. Thanx!
I did not like the taste at all. Not for me-sorry.I felt that it broke into way too many pieces when I attempted to cut a slice. I used this for pumpkin pie.
This is amazing. I’ve never liked homemade pie crust but this turned out great!
Simply unbelievable! A great easy-to-make crust that any novice like me can use with super results. We’ve shied away from pies because of the difficulties with crusts – but no more!
I did not care for this.
Amazing! I’m a professional chef and I’ve never tried adding water to a portion of flour before mixing it in, but WOW did it make a difference. This is easily the flakiest, most tender pie crust I’ve ever tasted. Not to mention the easiest to work with. I followed the recipe exactly and it came out perfect!
Tastes great using half butter, half shortening.
I can’t believe how EASY this is! I can cook anything but pastry is not my thing. It never turns out until now. I was sure I messed it up when I turned the flour/water into the butter/flour but WOW it was so perfect after 1hr in the freezer. Soft, easy to roll out. Puffing up in my oven right now. THANK YOU for letting me be a pie princess!! :o)