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Standard Pastry

This is the pie crust recipe that I used for the banana cream pie. It’s the only pie crust recipe that I use. My aunt gave it to me – it was in the Betty Crocker Cookbook that she’s had since before I was born. It’s awesome!

Standard Pastry
Betty Crocker’s Cookbook

** 8- or 9-inch one-crust pie **
1 cup all purpose flour*
½ teaspoon salt
⅓ cup plus 1 tablespoon shortening, or 1/3 cup lard
2 – 3 tablespoons cold water
** 10-inch one-crust pie **
1 ⅓ cups all purpose flour*
½ teaspoon salt
½ cup shortening, or 1/4 cup plus 3 tablespoons lard
3 – 4 tablespoons cold water
** 8- or 9-inch two-crust pie **
2 cups all purpose flour*
1 teaspoon salt
⅔ cup plus 2 tablespoons shortening, or 2/3 cup lard
4 – 5 tablespoons cold water
** 10-inch two-crust pie **
2 ⅔ cups all purpose flour*
1 teaspoon salt
1 cup shortening, or 3/4 cup plus 2 tablespoons lard
7 – 8 tablespoons cold water

* if using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.

Measure flour and salt into bowl. Cut in shortening thoroughly . Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board (for two-crust pie, divide dough in half and shape into 2 flattened rounds). With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold into quarters; unfold and ease into pan.

For one-crust pie: trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.

For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475° for 8-10 minutes.

For two-crust pie: turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Trim overhanging edge of pastry 1 inch under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake as directed in recipe.

Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.

MacGourmet Rating: 5 Stars

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