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Homemade Pie Crust

By Lorraine

A flaky, homemade pie crust is easier than you think. An easy, classic recipe using shortening perfect for your apple, pumpkin or savory pies. Less expensive than purchased and better tasting!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.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.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.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.Measure flour and salt into bowl.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.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.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.Sprinkle in the cold water, 1 tablespoon at a time.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.Mix until all flour is moistened and dough almost cleans side of bowl. 1 to 2 tsp. of water can be added if needed.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.Gather dough into ball.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.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.)

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.With floured or  stockinette-covered rolling pin, roll out the dough 2 inches larger than inverted pie pan.

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.You can hold the pie plate over the dough to check if the dough is rolled large enough.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.Fold pastry into quarters or roll over rolling pie to lift and ease into pan.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.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.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.Fold and roll the edge under itself all around.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.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?

Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling.  It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.

 

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.

 

Making you own homemade pie crust is a lot easier than you think and much less expensive.  Easy step-by-step photos for a perfect crust using shortening for your apple, pumpkin and savory pies.

 

 
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Homemade Pie Crust

 

INGREDIENTS
 
8- 9-inch ONE-crust pie
  • 1 cup flour
  • 1/2 tsp salt
  • 1/3 plus 1 tablespoon shortening
  • 2 to 3 Tablespoons cold water

 

10-inch ONE-crust pie

  • 1 1/3 cups flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 3 to 4 Tablespoons cold water

 

8- or 9- inch TWO crust pie

  • 2 cups flour
  • 1 tsp salt
  • 2/3 plus 2 tablespoons shortening
  • 4 to 5 Tablespoons cold water

 

10-inch TWO Crust Pie

  • 2 2/3 cups flour
  • 1 tsp salt
  • 1 cup shortening
  • 7 to 8 Tablespoons cold water

 

DIRECTIONS

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing 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 cloth-covered board. (For two-crust pie, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters, unfold and ease into pan.

For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. 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.

 

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Filed Under: Pies & Cobblers, Recipes, Sweet Treats Tagged With: Baking, pie crust, pies

Comments

  1. Sandie says

    May 3, 2020 at 6:33 am

    Thank you for the lovely recipes I’ll have a go at making them I’m sure my partner will enjoy the strawberry pie

    Reply
    • Lorraine says

      May 11, 2020 at 8:24 pm

      Hi Sandie,

      Thank you for your visit and comment! The strawberry pie is pretty popular so I hope you enjoy it too!

      Kindly, Lorraine

      Reply
  2. handmade by amalia says

    April 19, 2020 at 12:50 am

    Everything you make always looks for perfect. And yummy. Thanks for sharing the recipe!
    Amalia
    xo’

    Reply
  3. Ann Thompson says

    April 16, 2020 at 5:13 pm

    If I ever get ambitious enough I’ll have to give this a try.

    Reply

Trackbacks

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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