Standard Pastry Pie Crust Recipe
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This Classic pastry crust recipe comes with variations for different sizes of pie plates and one- or two-crust pies.
This is the first pie crust recipe that I learned to 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
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 1 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Classic pastry crust recipe comes with variations for different sizes of pie plates and one- or two-crust pies.
Ingredients
For 8- or 9-inch one-crust pie:
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening, or 1/3 cup lard
- 2 – 3 tablespoons cold water
For 10-inch one-crust pie
- 1 1/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening, or 1/4 cup plus 3 tablespoons lard
- 3 – 4 tablespoons cold water
For 8- or 9-inch two-crust pie
- 2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening, or 2/3 cup lard
- 4 – 5 tablespoons cold water
For 10-inch two-crust pie
- 2 2/3 cups all purpose flour
- 1 teaspoon salt
- 1 cup shortening, or 3/4 cup plus 2 tablespoons lard
- 7 – 8 tablespoons cold water
Instructions
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.
Notes
Recipe from Betty Crocker Cookbook
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.
If possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.
Keywords: pie crust, dessert, crust
2 Comments
Helene
Crust and the pie looks so good.
Donna-FFW
Ashley- I am so going to use this pie crust next time I make a pie. With a recommendation like this, how can I not.. Funny though I just made a banana pudding pie, wish I had seen this first. I used a vanilla wafer type crust. I am printing this out.