How to Make a Pie Crust
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5
How to Make a Pie Crust
Description
The recipe uses sifted all-purpose flour and salt combined with vegetable shortening cut into pea-sized pieces to create a crumbly dough. Cold water is added a tablespoon at a time to bring the dough together without melting the shortening, preserving flakiness. The dough is then divided and rolled to about 1/8 inch thickness for pie assembly.
To bake a single crust, the dough is fitted into a pie plate with edges trimmed and fluted, then pricked with a fork before baking until golden brown. For lattice pies, adjustments are made accordingly. The result is a tender, flaky crust suitable for various desserts or savory pies.
The recipe yields enough dough for two single crusts or one double crust suitable for 8 to 10-inch pies. It can be refrigerated up to three days wrapped in plastic before use, allowing for flexible preparation timing.
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon salt
- 2/3 cup shortening (see note 1)
- 5-7 tablespoons water see note 2, cold
Instructions
To make the pie crust:
- Preheat oven to 450 degrees. Sift the flour and salt together into the bowl of a food processor; add shortening and pulse until pieces are the size of small peas.
- Sprinkle 1 tablespoon of the cold water over part of the mixture. Pulse again. Repeat until all the mixture is moistened and just holds together when pressed with fingertips. Divide and form into two balls.
- Flatten one ball onto a lightly floured surface by pressing with palm of hand three times across in both directions. Roll from center to edge until 1/8-inch thick.
To bake a single pie crust:
- Fit pastry into pie plate; trim 1/2 to 1-inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.
- Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick crust.) Bake until golden brown, about 10 to 12 minutes.
To bake a lattice-top pie:
- Trim lower crust 1/2 inch beyond edge of pie plate. Roll remaining dough 1/8-inch thick. Cut strips of pastry 1/2 to 3/4-inch wide with pastry wheel or knife.
- Lay strips on filled pie at 1-inch intervals. Fold back alternate strips as you weave cross strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips, Seal; flute edges.
To bake a double-crust pie:
- Lay one pie crust in bottom of 9-inch pie pan, trimming away excess dough from the edge of the pan. Fill with pie filling.
- Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie. Trim 1/2 inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as desired.
Notes
- Use ice-cold water, adding slowly 1 tablespoon at a time, to avoid melting shortening and keep the crust flaky.
- Vegetable shortening yields a flaky crust that is easy to handle due to its higher melting point than butter.
- Form the dough into a disc, wrap in plastic, and refrigerate up to 3 days to keep fresh before rolling.
- This recipe makes enough dough for two single crusts or one double crust for 8, 9, or 10-inch pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2crusts
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 265kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Sodium | 292mg | 12% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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