Pie Pastry

1 Aug

 I’ve tried many recipes for pie pastry over the years but this one gives good results every time and the dough is very easy to work with.  For some reason, most folks are afraid to attempt this.  There are only 3 basic ingredients to pie pastry (not counting the water).  Give this recipe a try, I think you’ll be pleased with the results.

For a two crust pie, like the one I used for my apple pie, you’ll need:

2 cups all-purpose flour

1 teaspoon salt

2/3 shortening – (Crisco)

ice water – which is the secret to a good pie crust

For a one crust pie, you’ll need:

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup shortening

ice water

Combine flour and salt in a medium bowl.  Add shortening and cut the shortening in with a pastry blender or a fork until it is well mixed into the flour.  Mixture will resemble coarse crumbs.

Add ice water about 1 Tablespoon or so at a time and stir with a spoon until the dough gathers together and forms a ball.

You can then gather it up with your hands to form a nice ball.

If you’re making a two crust pie, divide the dough ball in two and work each half one at a time.  Place the dough ball on a lightly floured surface, and dust the top with flour.  Pat it out into a fat circle then begin rolling it thinner with a rolling pin.

The circle won’t be a perfect round, but just make sure it’s large enough to cover your pie plate.  Place it into the pie plate and press any cracks together to seal.  If you are using a recipe where the pie shell is pre-baked, then prick a few holes in the bottom with a fork and bake at 350 degrees until it’s the desired doneness.  When making an unbaked pie shell (such as in my apple pie found in another post) , just fill it with your pie filling and bake it all together.

You’ll need to trim the edges of the crust once you’ve placed it in the pie pan, then turn under the edge to get a nice crimped appearance around the pie.  I always cook all the little scraps left over from trimming the pie dough.  Just place them in a pan and stick them in the oven with your pie.  They only need to cook for 10-15 minutes.  The kids love these little pie crust scraps (I do too, sometimes I don’t tell them I have any scraps and eat them all myself!)  I like them cooked and eaten as they are, but sometimes the kids will sprinkle them with cinnamon and sugar before baking.

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