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Pie Crust Recipe

Here is my first pie crust recipe

Flaky Pie Crust

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 6 tablespoons water
Mix flour, salt and shortening together with pastry blender until thoroughly mixed and holds firmly together. Add water, stirring mixture into ball, making sure flour is all moistened. Divide dough to an area large enough to cover pie plate and extend about 2 inches. Fold up extended 2 inches of pie crust to edge of pan; flute between thumbs and forefingers. Prick crust with fork. Bake 8 to 10 minutes at 425 degrees until golden brown. Yield: Three 9-inch pie shells.

Fluting is done by using your thumb and pointer finger on the pie side of the edge crust, then use your pointer finger of your other hand to push the edge between your thumb/pointer hand. Gives it that zigzag along the pie edge. Be sure to rub with water between the two edges before starting to flute, makes edge stick together.





Here is another great pie crust recipe.


Pie Crust for Fruit Pies
  • 1 cup shortening
  • 3 cups sifted flour
  • 1 egg
  • 1 tablespoon cider vinegar
  • 6 tablespoons cold water
  • 1 teaspoon salt
Cut shortening into flour until consistency of coarse cornmeal. In measuring cup, whip with fork the egg, vinegar, water and salt until well blended. Mix into flour-shortening mixture; knead lightly 2 or 3 times. Dough will be slightly sticky. Cover dough with plastic wrap; refrigerate for 15 to 20 minutes. Roll as with any other pastry. Proceed with pie; bake as pie directs. Yield: Two double-crust pies.





Here is a wonderful pie crust recipe.


Never Fail Pie Crust
  • 2 cups flour
  • 1 cup shortening
  • 1/2 cup hot water
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
Measure flour in a separate bowl. Put shortening in a mixing bowl; cut up if firm. Pour in hot water. Stir until all is melted. Add 2 tablespoons of flour from bowl to shortening mixture, stirring well. Add salt and baking powder, mixed with remaining flour, a little at a time, until all is mixed well. Roll out on a slightly floured board, just until dough is not sticky. Fill pie tin or store in refrigerator wrapped in a plastic bag. Yield: 4 pie shells.





Egg Yolk Pie Crust
  • 5 cups sifted flour
  • 4 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 cup shortening
  • 2 egg yolks
  • water
Combine dry ingredients. Cut in shortening. Place egg yolks in measuring cup and stir with fork until smooth. Blend in enough water to make almost a cupful. Sprinkle gradually over dry ingredients. Toss with fork to make a soft dough. Roll out as usual. Makes pastry for three 9-inch 2-crust pies.





No Roll Pie Crust
  • 1 1/2 cup flour
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup oil
  • 3 tbsp. milk
Stir together the oil and milk. Sift together the dry ingredients and add to the milk and oil. Mix. Press into a 10 inch pie plate with your fingers. Bake for 15 minutes at 425 degrees.


Here is another great pie crust recipe.


Foolproof Piecrust
  • 4 cups flour
  • 1 tsp. sugar
  • 1 tsp. baking powder
  • 1 3/4 cup shortening
  • 1 tbsp. vinegar
  • 1 egg
  • 1/2 cup water
Mix dry ingredients together. Cut in shortening. Mix remaining ingredients into shortening with a fork. Form into a ball and chill for a couple of hours. May be refrigerated for 3 days. Dough will remain soft and can be taken out and rolled at once.


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PIE CRUST TIP:

Here are a couple of tricks when making a pie crust.

  • When making your regular pastry, substitute orange juice for the water.

  • Add 1 tbsp. of powdered sugar and 1/2 tsp. baking powder for each 2 cups of flour. Your pastry will brown nicer and taste better and the baking powder will insure you will have a flaky crust. Do not use the baking powder if you are making shells because they will have a tendency to get bubbly.

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