Pie Crust
Pie Crust
This is my basic standard pie crust. For fruit, pumpkin, and sweet potato pies this is not pre-baked (blind baked), for cream type pies you need to bake the crust first after stabbing the crust a number of times on the sides and bottom, keeps the center from raising up. The ingredients are listed for a Single Crust, and for a Double Crust. I recommend if you need 4 crusts, prepare the Double Crust recipe twice, as in two separate batches.
Equipment
- Pastry Cutter , not required but very handy
- Rolling Pin
Ingredients
Single Crust - such as for a pumpkin pie
- 1⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed, or shortening, or lard (preferred)
- 3½ tablespoons cold water
Double Crust - such as for an apple pie
- 2⅔ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed, or shortening, or lard (preferred)
- 7 tablespoons cold water
Instructions
- Add the flour and salt to a mixing, whisk together. Add the butter and use a pastry cutter or a large fork, and cut the butter into flour until it resembles large crumbs.
- Add cold water 1 tablespoon at a time and mix until the dough is moist enough to hold together and can be shaped into a ball with your hands.
- Shape into a ball and place on a floured work counter.If you are making the Single Crust, just proceed to the next Step. If you are making the Double Crust, at this point cut the ball in half, as shown in the photo, and set one aside, and use just one piece at a time for the next Step.
- Lightly flour the top of the ball and your rolling pin. Flatten the ball down with your hand, then roll to about 1/8 inch thick and larger than your pie dish, roll the dough on the rolling pin and transfer to the pie dish and unroll. Press the dough in, trim away excess, and flute the edges your preferred way. Ready for a fruit, pumpkin, or sweet potato filling. If making the Double Crust, after you get the first into the pie dish, repeat the rolling process for the second piece of dough, the other half you set aside. After it is rolled, use as needed for the dish you are making.
Notes
Used in Recipes Listed on this Site:
- French Meat Pie, made it, GO-TO recipe.
- Peach Pie, made it, GO-TO recipe.
- Fresh Apple Pie, made it, GO-TO recipe.
- Pear Pie, made it, GO-TO recipe.
- Ham & Swiss Broccoli Quiche.
- Applesauce Pie, made it, GO-TO recipe.
- Chicken Pot Pie, made it, GO-TO recipe.
- Mushroom Pie, made it, GO-TO recipe.
- Chess Pie.
- Fresh Pear Pie.
- Sweet Potato Pie.
- Seattle Salmon Pie, made it, GO-TO recipe.
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