VELVET PIE CRUST (by Celine MeEwan)


Celine made this crust for Saturday Recipe class, the goal of which was to demystify making pie crust. And that she did. After a “blind” taste test, our guests chose this recipe as their favorite. It is unconventional and yet yielded a tender flaky crust. Chef Bob’s was a close second, and he reminded us all that he uses 100% butter, knowing that the shortening in any recipe is a big asset to flakiness.



  • 2 1/2 teaspoon salt

  • 1 cup water
  • 1 cup flour (4 2/3 ounce)

    22 ounces flour (AP)

  • 17 ounces shortening


Make paste with first three ingredients. Set aside.
Cut second flour and shortening together. Add this to paste and gently work together without over working it. Portion into 6 round flat disks. Wrap and refrigerate to chill at least 30 minutes or more and rest before rolling.

Roll each disk using rolling pin in strokes from center of dough to edge, keeping crust round as it grows. If dough sticks to the surface, loosen with bench scrapper and re-flour the surface. It won’t grow larger and thinner if it is stuck. When 2 inches more than the circumference of the pie plate, stop and fold dough into quarters and transfer to the pie plate, placing point of quarter in center and unfolding to cover plate. Let it slide into dish without stretching. Do not trim and crimp for double crust pie until top crust is added.


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