This is my go to recipe for pie crust. I have NEVER had any problems with it and ALWAYS get compliments on it. I even won a pie baking contest using this recipe. Best part? It is
so easy! I'll give you the amount of ingredients for both a single and double crust pie. The directions are the same for both.
Single Crust Pie
- 1 1/4 cup flour
- 1/3 cup shortening
- 4-5 Tbsp cold water (you want the water to be cold so it doesn't melt the shortening)
Double Crust Pie
- 2 cups flour
- 2/3 cup shortening
- 6-7 Tbsp cold water
- Put flour in a bowl and add shortening. Using a pastry blender (or a the tines of a fork) cut the shortening into the flour until the pieces are about the size of peas.
- Add your water, 1 Tbsp at a time, by pouring each Tbsp on different sections of the dough.
- Once your water is added, use a wooden spoon (or any other sturdy spoon) to mix the water into the flour mixture. Do this until a dough ball forms on your spoon and the flour is completely worked in. If you are unable to mix to this point using a spoon, dump the dough out onto a lightly floured surface and work it in. Don't handle the dough too much or knead it. If you do, you will make it tough. Handle the dough as little as possible.
- At this point either roll it out and put it in your pan (for one crust) or split the dough into to equal pieces. Roll the dough out as evenly as possible. Don't worry about measuring it.
- Once you think it is big enough, just flip your pie pan onto it and check to see if it will fit. Once you are sure it will fit it is ready for your pan.
- There is a little trick to getting your crust off of the counter and into your pan. Lay your rolling pin on top of the dough and gently roll the dough onto your pin. Then gently roll it off of your pin and onto the pan. Super easy!
If you are making a sigle crust pie, add your filing, trim the edges and finish off. Then bake according to whatever is inside the pie. If you are worried about the edges getting too brown, loosley cover them with foil until the last 15 minutes of bake time.
If you are making a double crust pie, add your filing, but don't finish off your edge. Roll out the other dough ball in the same manner as the first one. Roll it onto your rolling pin and carefully roll it back out onto the pie pan. Trim the edges and finish however you want. Finally, cut a pattern or some slits into the top. This is very important. The slits allow steam to escape which means the inside of your crust won't be soggy.
What do you do with the left over crust? Lay them out flat on a cookie sheet and sprinkle with cinnamon sugar. Bake them at 350 F for 10-12 minutes. Enjoy!!
There you have it. Perfect Pie Crust everytime. If you have any questions you can email me.
