- Food and Cooking
Easy Pie Crust Recipe & Demo
Homemade Pie Crust Made Easy
Many people are afraid to make their own pie crust. They say, "It's too hard", or "It's too tricky". I will take away the mystery of making great pie crust in one easy lesson. Even people who don't like crust, eat my pies and wish there was more crust.
Use my simple recipe, watch my video demonstration, and you can be making pies that your friends and family will rave about.
Essential Tools for Making Great Pie Crust
I simply cannot live without these essential tools when making pies. They are must-haves for anyone wanting to master the art of making perfect pies.
A pastry blender makes quick work of mixing the shortening into the flour mixture. It doesn't develop the gluten like food processors do, which makes pie crust tough. Pastry Blenders make nice, tender pie crust.
A good quality pastry cloth is a mush-have for making pie crust. Keep it well floured and your pastry won't stick. Not only that, but it is easy to roll the pie crust up onto the rolling pin, and from there, to transfer it to the pie plate. Watch my demonstration of this technique to see how easy it is.
This recipe is for a one-crust pie shell. For a two-crust pie, simply double the recipe. There is a full, video demonstration of me making this recipe, so you can follow along with me as you make it, or just use it to check your progress. The video mod is immediately following the written recipe.
- 1 cup All Purpose Flour
- 1 tbsp sugar
- 1/2 stp salt
- 1/3 cup shortening
- 1 cup Ice water with 1 tbsp white vinegar added You will only use about 3-5 tablespoons of this
- Combine flour, sugar and salt in a medium bowl until well mixed. Add the shortening. Cut it into the flour until it begins to clump together into coarse crumbs.
- Add the water one tablespoon at a time until flour, while stirring with a fork, until flour begins to hold together into a ball. You should only need 3 - 5 tablespoons of the ice water/vinegar mixture. If there are still dry crumbs on the bottom of the bowl, add another tablespoon and stire it in gently. If the dough ball looks a little sticky, sprinkle a little flour on all sides as you start the next step.
- Pick up the dough ball, incorporating any loose bits there may be scattered around the bowl. Form it into a ball, gently, with your hands and then flatten it out slightly. Handle the dough ball as little as possible. The warmth of your hands will melt the shortening if you handle it too much making the pie crust less flaky. The gluten will also get worked up making the dough tough.
- Lay the flattened dough onto a large, floured surface. I like to use a pastry cloth, liberally sprinkled with flour.
- Roll the dough out, from the center outward, dusting with flour if it gets sticky.
- When the dough is big enough to fit in the pie plate (hold the pie plate over the dough to see if it is big enough) Roll it up onto your rolling pin and transfer it to the pie plate. Lay it down over the pie plate. Tuck the edges under and pinch all around the plate until the edges are even. Make a decorative edge.
- Pour in your filling and bake according to your pie recipe's instructions
- To bake as a pie shell for cold fillings, Heat oven to 425 degrees. Make pie crust as directed above. Prick all over the bottom and sides of pie crust with a fork, about 50 times (this prevents the crust from bubbling up while baking). Bake for 10 - 12 minutes in the bottom third of the oven. Crust should be golden brown. Remove and cool before filling..
Video Demonstration on How to Make This Recipe for Pie Crust
Do You Make Your Own Pie Crust?
Let's hear from you. Are you pie shy? Do you make your own crust? I'd love to see how many people actually make there own pies these days.
How Do You Do Pie?
Pies are a big part of many kinds of celebrations, especially Thanksgiving and Christmas. When a pie is required, how do you do pie?
Okay, I've given you a great pie crust recipe. Now, where's the filling? If you have a recipe lens for pies, Tell us about it and post a link to your lens here.