AuthorCould I Have That Recipe
DifficultyIntermediate

This is a basic pie crust recipe that I have been using for decades. Keep the ingredients cold and try not to handle it too much.

Yields8 Servings
Prep Time20 mins
1

In a medium bowl, mix flour and salt.

2

With a pastry blender or a knife, cut the shortening into the flour until the mixture is about the size of small peas.

3

Sprinkle one tablespoon at a time, mixing after the first 3 tablespoons and pushing the mixture to the side of the bowl after each addition and then stirring it loose again before adding more water. The mixture might need another tablespoon of water. Form the dough into a ball and refrigerate while you make the pie filling.

4

Cut a 15" x 15" piece of parchment paper (if you have it, sprinkle a little flour on it, and place the dough ball in the center of it.

5

Sprinkle the top of the ball with a little flour to keep it from sticking to the rolling pin. Roll it out with the rolling pin, from the center out in each direction until the pie crust is 12" in diameter.

6

Leave the pie crust on the parchment, place the pie pan over the pie crust and flip it in one movement. Gently pull back the parchment from the pie crust. Don't worry if it falls apart. Try to piece it back together using flour and water like glue and pushing it smooth.

7

Trip the crust to about ½" beyond the pie pan and fold the extra pie crust under. Then flute the edge between two fingers to make a decorative edge.

8

For a double pie crust, don't double the ingredients. Use 2 cups of flour, 1 tsp salt, 1/3 cup shortening and 3-4 Tbsp cold water.

Category

Ingredients

Directions

1

In a medium bowl, mix flour and salt.

2

With a pastry blender or a knife, cut the shortening into the flour until the mixture is about the size of small peas.

3

Sprinkle one tablespoon at a time, mixing after the first 3 tablespoons and pushing the mixture to the side of the bowl after each addition and then stirring it loose again before adding more water. The mixture might need another tablespoon of water. Form the dough into a ball and refrigerate while you make the pie filling.

4

Cut a 15" x 15" piece of parchment paper (if you have it, sprinkle a little flour on it, and place the dough ball in the center of it.

5

Sprinkle the top of the ball with a little flour to keep it from sticking to the rolling pin. Roll it out with the rolling pin, from the center out in each direction until the pie crust is 12" in diameter.

6

Leave the pie crust on the parchment, place the pie pan over the pie crust and flip it in one movement. Gently pull back the parchment from the pie crust. Don't worry if it falls apart. Try to piece it back together using flour and water like glue and pushing it smooth.

7

Trip the crust to about ½" beyond the pie pan and fold the extra pie crust under. Then flute the edge between two fingers to make a decorative edge.

8

For a double pie crust, don't double the ingredients. Use 2 cups of flour, 1 tsp salt, 1/3 cup shortening and 3-4 Tbsp cold water.

Pie Crust