Finally….I’m sharing the pie crust recipe I promised you! When I made it recently, I hadn’t made my own crust in quite a while so I wasn’t sure if I could make it turn out very well. Long story short? It did!!! (Whew!) This pie crust really is amazing!
Put the shortening in with the flour and salt…
…and use a pastry blender (or two knives) to blend them together til they look like small peas.
Mix in the cold water, 1 Tbls at a time, with a fork til the dough leaves the sides of the bowl.
On a floured surface, pat the dough down a little…
…and roll it out to about a quarter inch thickness. (Or a little thinner)
After you’ve rolled it out, fold it into fourths.
Then, place it into your pie pan and unfold it. Gently press it into the pan.
Tuck the edge under, all the way around.
I’ve found the easiest way to do the sides is just press a fork all the way around the crust. Now, time bake your pie…perhaps the Out-of-This-World Pecan Pie that I have on here?? 😉
Basic Pie Crust
One-Crust Pie (9-Inch):
1/3 Cup plus 1 Tbls Shortening
1 Cup All-Purpose Flour*
1/4 tsp Salt
2-3 Tbls Cold Water
One Crust Pie (10-Inch):
1/2 Cup Shortening
1 1/3 Cups All-Purpose Flour*
1/2 tsp Salt
3-4 Tbls Cold Water
Two Crust Pie (9-Inch):
2/3 Cup plus 2 Tbls Shortening
2 Cups All-Purpose Flour*
1 tsp Salt
4-5 Tbls Water
Two-Crust Pie (10-Inch):
1 Cup Shortening
2 2/3 Cups All-Purpose Flour*
1 tsp Salt
7-8 Tbls Water
Measure flour and salt into a medium bowl. Using a pastry blender (or two knives), cut in the shortening til mixture looks like small peas. Add in water, a tablespoon at a time, and mix with a fork. Do this til all the flour is moistened and the dough leaves the sides of the bowl. (You can add 1 or 2 teaspoons water, if necessary.)
Make the dough into a ball and pat it down slightly on a generously floured surface. (If making the 2-crust pie, here’s where you divide the dough in half and make each into a ball.)
Dust a rolling pin with flour and roll the dough into a circle that’s approximately a quarter-inch thick. (It should measure about 2 inches bigger than an inverted pie pan.) Without pressing down, fold the dough circle into fourths. Place into the pie pan and unfold, pressing it into the bottom and on the sides of the pan.
For the one-crust pie, trim the edges of the crust til you only have about 1 inch of over-hang. Fold the edge under, so it’s even with the pan’s rim. Then, flute it as you’d like. I like to just press a fork all the way around. (It’s so easy!) Fill the crust and bake as directed in your recipe.
For a baked pie crust, Heat oven to 475°F. Using a fork, prick holes over the bottom and sides of the crust. Bake 8-10 minutes, or til it’s light brown. Cool and fill as directed in your recipe.
For a two-crust pie: After adding filling to one crust, trim the over-hang to about 1/2-inch from the pan’s rim. Roll out the second crust. Fold into fourths and lay the crust over the filling. Unfold crust and trim it to about 1 inch from the pan’s rim. Cut small slits into the top crust to allow it to vent. Fold the top crust edge under the bottom crust edge, pressing firmly to seal. Flute as desired.
*NOTE: I recommend only using all-purpose flour to allow for a better-textured crust.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
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