Pies Recipes

How to make a Pie Crust.

Old fashioned reliable pie crust recipe with my updates and tricks. Learn how to make a pie crust.

(this is from my 1972 Betty Crocker Cookbook)
I admit that I add 2 tablespoon of sugar per pie dough.

8 or 9-inch one crust pie

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening (I use Crisco)
2 to 3 tablespoons cold

1 2/3 cups all-purpose flour
½ teaspoon salt
½ cup shortening
3 to 4 tablespoons cold water (use ice cubes to make cold water)

8 or 9-inch TWO-CRUST PIE
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water (use ice cubes to make cold water)

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water (use ice cubes to make cold water)

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, roll into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

For Baked Pie Shell: Prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes.

Notes from Carola: When it calls for ice water, I use ½ vodka and ½ cold water. This is another trick for a flaky crust.

Original of the video here

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