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.
