Traditional Rolled Pie Crust

This is our go-to pie crust recipe . . .

Traditional Rolled Pie Crust

                                                For one 8 or 9” pie crust       

                                                                                                

All-purpose flour                    1 ½  cups                                

Salt                                          ½ teaspoon                            

Shortening (Crisco®)              ½ cup                                     

Cold water                               3 to 4 tablespoons                 

                                                For two 8 or 9” shells 
                                                or one 8 or 9” double crust

All-purpose flour                    2 ¼ cups

Salt                                          ¾ teaspoon

Shortening (Crisco®)              ¾ cup

Cold water                               5 to 6 tablespoons 

1.   Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly. Particles should be size of tiny peas.

2.   Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened.  

3.   Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust.

4.   Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.

5.   To roll pastry,use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.

6.   For two-crust pie, divide dough in half. Place half of dough cut side down. Flatten dough into circle to provide starting point for rolling out the pastry.

7.   Roll from center to outside edges in all four directions. For even thickness, lift rolling pin as you approach outer edge. If edges begin to break, pinch together at once.

8.   Keep pastry circular and roll it about 1 ½” larger all around than inverted pie pan. Fold pastry in half or wrap around rolling pin. Carefully transfer to pie pan.

9.   Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips. Stretching causes shrinkage during baking. Flute or crimp edges as desired.

10. Add filling and bake as directed on pie recipe.

One-Crust Pies

Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. 

Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.

Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust. Do not prick the crust when adding filling (the weight of the filling prevents air pockets and puffing). Follow recipe directions for baking temperature and length of baking.

Recipe without photos . . .

Traditional Rolled Pie Crust

                                                For one 8 or 9” pie crust       

                                                                                                

All-purpose flour                    1 ½  cups                                

Salt                                          ½ teaspoon                            

Shortening (Crisco®)              ½ cup                                     

Cold water                               3 to 4 tablespoons                 

                                                For two 8 or 9” shells 
                                                or one 8 or 9” double crust

All-purpose flour                    2 ¼ cups

Salt                                          ¾ teaspoon

Shortening (Crisco®)              ¾ cup

Cold water                               5 to 6 tablespoons 

1.   Stir flour and salt together in mixing bowl. With a pastry blender, cut in shortening thoroughly. Particles should be size of tiny peas.

2.   Sprinkle water into the flour mixture, a tablespoon at a time. Mix lightly with a fork after each tablespoon of water until all flour is moistened.  

3.   Mix dough thoroughly just until it cleans the sides of the bowl. At this point just the right amount of gluten has developed to produce a tender, flaky crust.

4.   Gather the dough together with your hands and press firmly into a ball. If dough does not hold together, 1 or 2 additional teaspoons water may be added.

5.   To roll pastry,use a pastry cloth or wax paper which has been lightly sprinkled with flour.  Use a stockinet-covered rolling pin or place another piece of wax paper to cover the ball of dough.

6.   For two-crust pie, divide dough in half. Place half of dough cut side down. Flatten dough into circle to provide starting point for rolling out the pastry.

7.   Roll from center to outside edges in all four directions. For even thickness, lift rolling pin as you approach outer edge. If edges begin to break, pinch together at once.

8.   Keep pastry circular and roll it about 1 ½” larger all around than inverted pie pan. Fold pastry in half or wrap around rolling pin. Carefully transfer to pie pan.

9.   Unfold. To prevent stretching, ease pastry gently into pan and press toward center of pan with fingertips. Stretching causes shrinkage during baking. Flute or crimp edges as desired.

10. Add filling and bake as directed on pie recipe.

One-Crust Pies

Roll pasty about 2” beyond edge of inverted pan. Ease into pan. Trim to about 1” from edge. Make edge by folding pastry under.  Flute edges or decorate as desired. 

Pre-bake crusts for cream pies or other refrigerated pies such as fresh strawberry or peach. These crusts should be pricked (to prevent puffing) and are generally baked for about 8 to 10 minutes at 475°.

Add fillings that are to be baked (such as pumpkin or pecan) to an unbaked crust.  Do not prick the crust when adding filling (the weight of the filling prevents air pockets and puffing).  Follow recipe directions for baking temperature and length of baking.