- Food and Cooking
The Best Pie Crust
I got this old recipe for pie crust in a cooking class twenty five years ago. I have been using the recipe for my lattice top cherry pies ever since. It could also be used for apple, peach, blueberry, blackberry, or any other kind of homemade fruit or canned pie filling. This is a picture of one of my best cherry pies.
What is your favorite pie filling?
This recipe will make 2 8 or 9 inch pie crusts, enough for a top and bottom. You can use canned fruit pie filling, or make your own filling. The preparation and baking times will be different, so I didn't include them in the recipe.
- 2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup shortening or lard
- 6 or 7 tablespoons cold water
- pie filling
- Combine flour and salt; cut in shortening. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork; push to side of bowl. Repeat till all is moistened. Form dough into two balls. On floured surface flatten one ball of dough. Roll to 12 inch diameter. Transfer to pie plate. Trim pastry even with rim of pie plate. For top crust, roll out second ball of dough; cut slits. Or cut out small pieces of pastry. Place desired pie filling in pie shell. Top with pastry for top crust. Trim top crust 1/2 inch beyond the edge of pie plate. Tuck extra pastry under bottom crust; flute. Brush pastry with milk; sprinkle with sugar. To prevent excessive browning, cover edge with foil. Bake as directed in filling recipe. Remove foil after half the baking time.
- Pastry for a lattice top pie:
- Prepare bottom crust as described, except trim it 1/2 inch beyond edge of pie plate. Roll out second ball of dough. Cut into strips 1/2 to 3/4 inch wide. Place filling in pie shell. Lay half the strips on the filled pie at 1 inch intervals. Weave remaining strips to form a lattice. Trim strips even with the bottom crust. Fold extra pastry over strips to build up edge. Seal together; flute. If desired, brush with milk; sprinkle with sugar. To prevent excessive browning, cover edge of pie with foil. Bake as directed in filling recipe.
Directions for a One Crust Pie
On lightly floured surface, flatten dough with hands. Roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful to avoid stretching it. Trim edge 1/2 to 1 inch beyond edge of pie plate; fold excess under. Flute edge.
For a baked pie shell, poke bottom and sides. Bake in 450 oven for 10 to 12 minutes. For dishes such as quiches, line pastry with foil and fill with dry beans. Bake in 450 oven for 5 minutes. Remove beans and foil. Continue baking 5 to 7 minutes longer or till golden brown. Makes one 9 inch pastry shell.
Some good fruit choices to put in your pie crust.
More pastry recipes.