How to Make Pie Crust

Probably one of the most intimidating baking tasks imagined is the thought of baking a pie crust from scratch. It really isn't as difficult as it seems. If you have been searching for the perfect pie crust recipe, consider this recipe. It is quick and easy and produces a light flaky crust. Pie crust is not mysterious. The basic idea is that you combine shortening and flour, distributing the shortening well throughout the crust, so that when it melts, you'll have flaky crust. There are two basic principles to remember:

You don't want the shortening to melt before the crust is baked, so everything should be as cold as possible.

You don't want the flour to develop gluten, which will toughen it, so you want to handle it gently. Read on to learn how to make pie crust that works every time.

Leftover Pie Crust

  1. Leftover pie crust can be rolled out and cut into garnishes for your top pie crust. Consider autumn leaves or apples to decorate apple pie.
  2. When garnishing a pie without a top crust (such as pumpkin), bake the garnishes separately, for 5-10 minutes, and place them on the cooked pie.
  3. If there are any pie scraps leftover when you're done cutting the garnishes, roll them in cinnamon-sugar and bake for 15-20 minutes for tasty pie crust cookies.

Step 1: Ingredients for Pie Crust

  • For two 9 inch pie crusts:
  • 2 1/2 cups flour, plus more for the counter and rolling pin
  • 1/2 teaspoon salt
  • 3/4 cup shortening - you can use lard, butter, Crisco, or a combination,depending on the taste you want
  • 6-12 tablespoons of ice water

Step 2: How to Make Pie Crust

  1. Mix the flour and salt with a fork.
  2. Cut in the shortening with a pastry blender. If you don't have a pastry blender you can use two knives, but it will take longer.
  3. Continue until the mixture resembles coarse crumbs the size of baby peas.
  4. Sprinkle the water over the mixture a tablespoon at a time, and combine lightly with a fork. Use the minimum amount of water possible, you want it only moist enough to hold together into a ball when pressed lightly with your hand.
  5. Divide the dough into two halves. Wrap each half in plastic wrap and refrigerate until firm and cold, but still pliable. This should take about 45 minutes.
  6. When ready to use, place dough on floured count top and press lightly into a flattened circle with your hands.
  7. Use a rolling pin to roll it out to desired size and thickness. The bottom crust should be rolled out 2 inches larger than the pie pan you're using.
  8. Fold bottom pastry into fourths; place in pie plate. There ahould be abouta inch of overhang, which can be fluted for a single pie crust, or used to join the bottom and top crusts for a two crust pie.

Step 3: Pie Crust Variations

  1. You can add a teaspoon of sugar if you're making a sweet pie.
  2. If you're making a quiche, consider adding a teaspoon of a herb that complements the filling to the flour before mixing the crust.
  3. For cream pies, pre-bake the crust for 12-15 minutes at 350 F.

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