Classic Pie Crust Recipes

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PERFECT PIE CRUST



Perfect Pie Crust image

Intimidated by pie dough? This flaky pie crust recipe walks you through every step for the perfect pie. Use all butter or a combo of butter and shortening. Plus learn how to blind-bake a pie crust.

Provided by Elise Bauer

Categories     Dessert     Baking     Pie     Pie Crust     Pie Dough

Time 1h15m

Number Of Ingredients 5

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice water

Steps:

  • Mix the flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
  • Add the butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
  • Slowly add the ice water: Sprinkle the mixture with 4 tablespoons of the ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. You may not need all the water. The mixture is ready when a small handful of the crumbly dough holds together when you pinch it with your fingers.
  • Make two dough discs: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disc. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks. If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
  • Remove dough from refrigerator and let sit for a few minutes: Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
  • Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
  • Add filling to the pie
  • Roll out second disc, place on top of filling: Roll out second disc of dough, as before. Gently place onto the top of the filling in the pie. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
  • Freeze the crust it for at least a half hour: until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides. Preheat your oven to 350°F.
  • Line pie crust with aluminum foil: When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.
  • Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)
  • Bake: Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.
  • Cool completely before filling: You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt. See more detailed instructions and photos for how to blind bake a crust here .
  • Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  • Form discs: Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the discs lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
  • Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
  • Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
  • If single crust pie: trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust.
  • If making double crust pie: roll the second crust: If you are making a double crust pie, roll out the second disc of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
  • Make vents in the top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
  • Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Nutrition Facts : Calories 370 kcal, Carbohydrate 31 g, Cholesterol 109 mg, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, Sodium 279 mg, Sugar 1 g, Fat 25 g, UnsaturatedFat 0 g

BASIC PIE CRUST



Basic Pie Crust image

Use this recipe when making our Coconut Custard Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Yield One 9-inch crust

Number Of Ingredients 5

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Steps:

  • In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.
  • Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
  • On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
  • Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Nutrition Facts : Calories 138 g, Fat 9 g, Protein 2 g

CARLA'S CLASSIC PIE DOUGH



Carla's Classic Pie Dough image

My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.

Provided by Carla Hall

Categories     dessert

Time 1h

Yield Two 9-inch crusts

Number Of Ingredients 4

1 tablespoon sugar
1/2 teaspoon table salt
2 1/4 cups all-purpose flour, plus more for rolling
1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Steps:

  • Dissolve the sugar and salt in 1/3 cup water and chill until cold.
  • Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
  • Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

EASY PIE CRUST



Easy Pie Crust image

Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

Steps:

  • To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
  • Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  • Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  • To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
  • Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
  • Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

CLASSIC CRISCO PIE CRUST



Classic Crisco Pie Crust image

Make and share this Classic Crisco Pie Crust recipe from Food.com.

Provided by Crisco Recipes

Categories     Dessert

Time 10m

Yield 1 pie

Number Of Ingredients 12

1 1/3 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1/2 cup well-chilled Crisco® All-Vegetable Shortening
3 -6 tablespoons ice cold water
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 3/4 cup well-chilled Crisco® All-Vegetable Shortening
4 -8 tablespoons ice cold water
2 2/3 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
1 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1 cup well-chilled Crisco® All-Vegetable Shortening
6 -10 tablespoons ice cold water

Steps:

  • BLEND flour and salt in medium mixing bowl.
  • CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  • SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
  • Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  • SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
  • For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
  • ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
  • For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
  • For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
  • Two Methods for Pre-baking Pie Crusts (Cream Pies):.
  • Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
  • Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown.

EASY HOMEMADE PIE CRUST



Easy Homemade Pie Crust image

This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.

Provided by Chef John

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 40m

Yield 8

Number Of Ingredients 5

2 ½ cups all-purpose flour
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
½ teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar

Steps:

  • Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  • Stir water and vinegar in a small bowl.
  • Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  • Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
  • Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Nutrition Facts : Calories 346 calories, Carbohydrate 29.8 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 149.7 mg, Sugar 0.1 g

CLASSIC PIE CRUST



Classic Pie Crust image

Categories     Dessert     Freeze/Chill     Parade

Yield Makes enough for an 8- or 9-inch double-crust pie

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
3/4 cup solid vegetable shortening
4 to 5 tablespoons ice water

Steps:

  • 1. Combine the flour and salt in a food processor. Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
  • 2. With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together. (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.) Divide the dough in half, forming each half into a thick disk. Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
  • 3. Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. (Work quickly, as the dough can become sticky.) With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
  • 4. Repeat for a top crust or for another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
  • 5. Follow the individual pie recipes for filling and baking.

CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL



Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial image

This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.

Provided by kiwidutch

Categories     Pie

Time 55m

Yield 1 nine inch pie

Number Of Ingredients 7

11 1/4 ounces all-purpose flour (320g)
1 tablespoon sugar
1/2 teaspoon salt
1/4 lb cold unsalted butter, cut in 1/2 inch pieces (115g)
1/4 cup cold vegetable shortening, cut in 1/2 inch pieces
2 teaspoons fresh lemon juice
3 ounces cold water

Steps:

  • Preheat oven to 220°C (425°F).
  • Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
  • Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
  • Add the lemon juice and water.
  • Pulse just until moist crumbs form.
  • Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
  • Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
  • Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
  • Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
  • I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
  • This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
  • Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
  • After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
  • Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
  • In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !

Nutrition Facts : Calories 2487.8, Fat 146.5, SaturatedFat 73.6, Cholesterol 244, Sodium 1184.5, Carbohydrate 258.6, Fiber 8.7, Sugar 13.8, Protein 34.2

CLASSIC BUTTER PIE PASTRY



Classic Butter Pie Pastry image

This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield pastry for one 9-inch pie.

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
INGREDIENTS FOR DOUBLE-CRUST PIE:
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold butter, cubed
1/3 to 2/3 cup ice water

Steps:

  • Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

CLASSIC PIE PASTRY



Classic Pie Pastry image

Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).

Number Of Ingredients 10

INGREDIENTS FOR SINGLE-CRUST PIE
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
INGREDIENTS FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.

Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

CLASSIC PIE CRUST



Classic Pie Crust image

Categories     Dessert     Bake     Parade     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes enough dough for an 8- or 9-inch double-crust pie

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
3/4 cup solid vegetable shortening, cut into pieces
5 tablespoons ice water

Steps:

  • 1. Combine the flour and salt in a food processor; pulse on and off to mix. Add the shortening; pulse on and off until the mixture resembles coarse meal.
  • 2. With the processor running, trickle in 4 tablespoons of ice water through the feed tube, just until the dough gathers together. (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.) Remove the dough from the machine; divide it in half. Flatten each half with your palm to form a disk; wrap in plastic and chill in the refrigerator for at least 1 hour.
  • 3. Remove one disk of dough from the refrigerator. Unwrap it and roll out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky. Use a spatula to help lift the dough and fold it loosely in half, then into quarters. Gently transfer it to the pie plate, placing the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
  • 4. Repeat the rolling process for a top crust or another bottom crust. (For a top crust, the circle should be 1 inch larger than the pie plate; for a bottom, 2 inches larger.)
  • 5. Follow your favorite recipe for filling and baking.

More about "classic pie crust recipes"

CLASSIC DOUBLE PIE CRUST - KING ARTHUR BAKING
classic-double-pie-crust-king-arthur-baking image
Instructions. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium-sized mixing bowl, whisk together the …
From kingarthurbaking.com
4.5/5 (143)
Calories 320 per serving
Total Time 45 mins
  • Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess., In a medium-sized mixing bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
  • Cut the butter into small (about 1/2") cubes., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
  • Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.


CLASSIC SINGLE PIE CRUST | KING ARTHUR BAKING
classic-single-pie-crust-king-arthur-baking image
A single-crust recipe is made assuming it will be used as the bottom crust of a pie; and the bottom crust, usually rolled to a diameter of 12" or so, requires …
From kingarthurbaking.com
4.1/5 (121)
Calories 200 per serving
Total Time 40 mins
  • In a medium bowl, whisk together the flour and salt., Add the shortening, working it in until the mixture is evenly crumbly., Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer.
  • Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones., Add 2 tablespoons of water, and toss to combine., Toss with enough additional water to make a chunky mixture.
  • It should barely hold together when you squeeze a handful, though the remainder may look quite dry., Shape the dough into a disk about 1" thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
  • If you decide to let the dough chill longer than 30 minutes allow it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. , When you're "ready to roll," remove the dough from the fridge.


PIE CRUSTS | ALLRECIPES
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This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice …
From allrecipes.com


MY FAVORITE PIE CRUST RECIPE - ONCE UPON A CHEF
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If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, …
From onceuponachef.com


CLASSIC PIE CRUST RECIPE - JUSTIN CHAPPLE | FOOD & WINE
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Directions. Step 1. In a food processor, pulse the flour with the granulated sugar and salt to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ...
From foodandwine.com


PIE CRUST (SHORTCRUST PASTRY) | RECIPETIN EATS
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2019-11-15 Place another piece over it to form 90 degrees across the other one; Fill pie tin with baking beads, dry rice or beans or sugar – this weighs the pastry down to stop the base from bubbling up and the sides from sliding down; Bake …
From recipetineats.com


THE BEST PIE RECIPES: 22 CLASSICS TO MASTER NOW | FOOD …
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2021-09-30 Day 1: Roast sweet potatoes, reduce the beer, and prepare the pie crust, but don't blind bake (partially bake). Day 2: Blind bake the pie crust, prepare the sweet potato custard, and bake the pie ...
From foodandwine.com


CLASSIC SINGLE PIE CRUST - GOLD MEDAL FLOUR
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Heat oven to 325°F. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender, until particles are size of small peas. Sprinkle flour mixture with 2 tablespoons cold water, tossing gently with pastry blender …
From goldmedalflour.com


CLASSIC PIE CRUST - RECIPE - FINECOOKING
1998-10-01 Put the flour, sugar, and salt in a food processor; pulse briefly to combine. Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds. Add the lemon juice and water. Pulse just until moist crumbs form. Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches in diameter.
From finecooking.com
4/5 (1)
Category Dessert
Cuisine American
Calories 310 per serving


CLASSIC PIE CRUST RECIPE - THERESCIPES.INFO
Classic Single Pie Crust - King Arthur Baking new www.kingarthurbaking.com. The following formula is perfect for a single-crust, 8" to 10" pie.Prep 10 mins Total 40 mins Yield single crust for an 8" to 10" pie Save Recipe Print Ingredients 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or 1 1/2 cups (170g) King Arthur Pastry Flour Blend 1/2 teaspoon salt 4 …
From therecipes.info


CLASSIC PIE CRUST – HOME BAKING ASSOCIATION
2019-05-20 ROLL dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate. STEP FOUR: For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Bake according to specific recipe directions ...
From homebaking.org


BASIC PIE CRUST | RICARDO
In a food processor, pulse the flour and salt to combine. Add the butter and pulse a few times until the butter pieces are the size of peas. Add the water. Pulse until the dough just starts to hold together. Add more water if necessary. Remove the dough and shape into 8 discs. Cover with plastic wrap. Refrigerate for 30 minutes.
From ricardocuisine.com


CLASSIC HOMEMADE PIE CRUST - LOUISIANA WOMAN BLOG
2022-06-24 Bake at 450° F for 15 minutes, or use the pie crust for other fill-and-bake pie recipes. Double the recipe for pies topped with crust before baking. Store baked and cooled pie shell in the freezer for up to 1 month after covering with foil and placing in a zip-top gallon bag.
From louisianawomanblog.com


CLASSIC PIE DOUGH | CANADIAN LIVING
2011-07-08 In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces. Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes.
From canadianliving.com


CLASSIC DOUBLE PIE CRUST RECIPE - BEST BAKING TIPS
Flatten each into a round disk no more than 1-inch thick. Wrap separately in plastic wrap or put in container with a lid. Chill for about 30 minutes. Remove one crust from the refrigerator, unwrap, and roll into a circle larger than the size of your pan. For a …
From bestbakingtips.com


20 OLD-FASHIONED PIE RECIPES TO MAKE THIS WEEKEND
2022-06-17 This million-dollar pie recipe, which is made with crushed pineapple, whipped toppings, and a graham cracker crust, dates all the way back to the 1940s. One of the best things about this rendition is that it requires no baking and can be put together in a quick 10 minutes. Get the recipe from Flour On My Face. 11.
From eatthis.com


12 CLASSIC PIE RECIPES FROM THE YANKEE ARCHIVES
2022-05-20 Here at Yankee, we’ve been making and sharing classic pie recipes since 1935.To help keep you pie-inspired (and to celebrate National Pie Day on January 23!), we’ve put together a list of our favorite sweet and savory pies from the Yankee archives. From traditional apple and blueberry to fluffy eggnog chiffon and savory chicken potpie, there’s something for every appetite.
From newengland.com


CLASSIC PIE CRUST RECIPE YOUR FAMILY WILL LOVE - AMONG THE YOUNG
Instructions. In a large bowl, whisk flour and salt together. With a pastry cutter, cut in Crisco until combined. Slowly add in milk and vinegar. Once some-what combined, dump onto a floured surface and continue to mix by hand. Your crust is complete when it's fully combined - look for marbling and don't overmix!
From amongtheyoung.com


CLASSIC PIE DOUGH RECIPE - CTV
Directions. Combine the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly in texture. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
From more.ctv.ca


CLASSIC HOMEMADE PIE CRUST RECIPE | ALTON BROWN
Yield: 1 (9-inch) crust. Procedure. Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
From altonbrown.com


RECIPE: CLASSIC PIE CRUST | WHOLE FOODS MARKET
Add butter and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured surface into a 10 ...
From wholefoodsmarket.com


CLASSIC PIE CRUST RECIPE — RECIPES — ANITA'S ORGANIC MILL
Classic Pie Crust Pastry , Cakes Ashley Duret March 31, 2022 pie , pie crust , classic pie crust , crust recipe , pie crust recipe , classic pie crust recipe , All Purpose Flour , traditional phone: (604) 823-5543 toll free: 1-866-495-5543
From anitasorganic.com


CLASSIC PIE CRUST – THE VILLAGE COOKS
2022-04-21 Get your cold water and pour in about ¾ of the cup. You can mix it in with a spoon but once the initial stickiness is gone – go back to working it with your hands. Add the remaining ¼ cup of water if necessary. The dough should come together nicely and not be wet or sticky.
From thevillagecooks.ca


CLASSIC SINGLE PIE CRUST RECIPE - BEST BAKING TIPS
Mix the vinegar with 2 Tbsp water and toss lightly to combine. Add more water, a little at a time, to make a dry, chunky mixture. Shape dough into a ball, flatten to about an inch thick. Cover and put in refrigerator for 30 minutes. Remove from the refrigerator. Roll out into a …
From bestbakingtips.com


PERFECT PIE CRUST RECIPE | SOUTHERN LIVING
1 hour ago Preheat oven to 400°F. Roll dough into a 12-inch circle (about 1/8 inch thick) on a flour surface. Fit into a lightly greased (with cooking spray) 9-inch pie plate, and crimp edges. Prick bottom and sides with a fork. Line pastry with parchment paper; fill …
From southernliving.com


CLASSIC CRISCO® PIE CRUST
Flute edges as desired. Cut several 1 / 2 -inch slits in top crust to vent steam. Bake according to specific recipe directions. HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.
From criscocanada.com


PIE CRUST RECIPE - PREPPY KITCHEN
2019-11-22 Add the flour, salt, and sugar to a large bowl and whisk together to combine. See below for steps to make pie dough if using a food processor. 2. Cube the cold butter and toss with the flour. 3. Use your clean hands to break the butter into smaller pieces.
From preppykitchen.com


ALL YOU CLASSIC PIE CRUST RECIPE | MYRECIPES
Ingredient Checklist. 2 ¼ cups all-purpose flour ; ½ teaspoon salt ; 10 tablespoons unsalted butter, chilled, cut into small pieces ; 6 tablespoons vegetable shortening, chilled, cut …
From myrecipes.com


CLASSIC PIE CRUST, ALL BUTTER RECIPE - KIYAFRIES RECIPES
2019-11-24 Classic Pie Crust Recipe. Print Recipe. Classic Pie Crust. Course: dessert + sweets. Servings: 1 9.5" Pie Shell. Ingredients. 2 cups all purpose flour; 1 tbsp sugar; 1/2 tsp salt; 13 tbsp very cold unsalted butter cut into 8 slices (I slice mine, then chill again before using) 6 tbsp ice water; 1 egg for blind baking; Instructions. Make The Dough: In a food processor, …
From kiyafries.com


CLASSIC PIE CRUST RECIPE — ANITA'S ORGANIC MILL
2022-03-31 Crust. Dissolve salt in ice water. Cut the cold butter into 1-inch cubes and add to a mixing bowl with the flour and the zest. With a pastry cutter, cut the butter into the flour until it is the size of small pebbles. Add the ice-cold water and knead with hands until it starts to come together into a rough ball.
From anitasorganic.com


CLASSIC PIE CRUST RECIPE NO SHORTENING ALLOWED — HOT KITCHEN
2017-11-11 Pumpkin Pie Recipe — no cans allowed. Brandied Apple Rosette Pie Recipe. Butterscotch Pie Recipe. Nectarine Hand Pies Recipe. $9.99 USD. or 3500 Dogecoin. Compatible with any device, our interactive cookbook for two includes nearly 300 recipes from the show and is organized into 70+ menus that are scaled down for two.
From hotkitchen.cooking


CLASSIC SOUTHERN PIE RECIPES WE STILL LOVE | SOUTHERN LIVING
2022-06-27 Recipe: No-Bake Banana Split Pie. Take yourself back to the days of the ice cream parlor with this generous pie. A chocolate wafer crust, strawberry and vanilla filling, and cherries on top deliver on the classic banana split. Plus, as a no-bake dessert, this is your friend on a sweltering summer day. 19 of 30.
From southernliving.com


CLASSIC CRISCO® PIE CRUST FOOD PROCESSOR METHOD - CRISCO
Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3 / 4 -inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam.
From crisco.com


CLASSIC CRISCO® PIE CRUST - CRISCO
Flute edges as desired. Cut several 1 / 2 -inch slits in top crust to vent steam. Bake according to specific recipe directions. HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.
From crisco.com


PIE CRUST WITH SHORTENING (SUPER FLAKY!) - BEST DESSERTS
2020-07-27 In the bowl of a food processor, combine flour, sugar and salt, pulsing until well mixed. Add shortening and pulse until mixture looks crumbly/mealy. While continuing to pulse, slowly drizzle water through the top opening until the mixture forms a dough. Divide mixture in half and roll each half into a ball.
From bestdesserts.com


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