Homemade Pie Crust

Purchased pie crusts are great and I use the often but making you own homemade pie crust is a lot easier than you think and much less expensive. 

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Editor’s note: This is an updated version of an article originally posted September 2011 with better photos and additional information.

Fill a glass with water and add ice. Ice water helps to keep the shortening cold so it does not melt. This helps to keep the crust flaky. Water mixed with flour helps swell the flour granules so they can form gluten. Water, however, is absorbed at a much slower rates into flour proteins when the temperature is colder.

Measure flour and salt into bowl.

Using a pastry blender or two knives to cut in shortening thoroughly. If you are using knives, hold a knife in each hand and cut across the shortening in opposite directions, working it into the flour.

Sprinkle in the cold water, 1 tablespoon at a time.

Mix until all flour is moistened and dough almost cleans side of bowl. 1 to 2 tsp. of water can be added if needed.

Gather dough into ball.

Shape into flattened round on lightly floured or cloth-covered board. (For two-crust pie, divide dough in half and shape into 2 flattened rounds.)

With floured or  stockinette-covered rolling pin, roll out the dough 2 inches larger than inverted pie pan.

You can hold the pie plate over the dough to check if the dough is rolled large enough.

Fold pastry into quarters or roll over rolling pie to lift and ease into pan.

For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of pan. Don’t worry if the are a few cracks. They are easily repaired by moistening your fingers and pressing the tears together.

Fold and roll the edge under itself all around.

Flute all around the edge using a fork or your fingers. I use two fingers pressing away from the pan and my first finger on the other hand pulling the dough in the opposite direction giving a nice scalloped edge.

Chilling the crust

Make sure to chill the pie crust at least 30 minutes before filling or baking. If you’re blind baking the crust, chill at least 2 hours or freeze 30 minutes. The crust can be wrapped well with plastic wrap and stored in the refrigerator up to 2 days or frozen for up to one month before baking.

Fill and bake as directed in recipe

For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes.

For two-crust pie: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filing and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim of seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe.

Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.

What is blind baking and what is its purpose?

To blind bake the crust, line the shell with double-thickness of foil. Use pie weights (or dried beans or peas) to prevent the crust from sinking down in the pie plate.

 
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Homemade Pie Crust

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