Classic Pie Crust
It's no surprise that this is one of the most popular pie crust recipes on
the internet. This recipe delivers a tender, flaky pie crust every time!
Single Pie Crust
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon
kosher or sea salt
- 1/2 cup well-chilled Crisco® All-Vegetable Shortening *
- 3 to 6 tablespoons ice cold water
- 2 cups
- 1 teaspoon kosher or sea salt
- 3/4 cup well-chilled Crisco®
All-Vegetable Shortening *
- 4 to 8 tablespoons ice cold water
Dish Double Crust
- 2 2/3 cups all-purpose flour
- 1 teaspoon kosher
or sea salt
- 1 cup well-chilled Crisco® All-Vegetable Shortening *
- 6 to 10
tablespoons ice cold water
* Regular or Butter Flavor
- Blend flour and salt in large bowl. Cut shortening into flour mixture using
pastry blender or fork. Stir in just enough water with fork until dough holds
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 half for a
double crust pie. 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
into a circle 2-inches wider than pie plate on lightly floured surface for the
bottom crust. Transfer dough to pie plate.
- For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang.
Fold edge under. Flute crust as desired. Bake according to specific recipe directions.
- For a DOUBLE pie crust, roll 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 remaining 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.
Pre-baking pie crusts for cream pies: After transferring crust into a pie pan,
thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in
lower third of oven, at 425 degrees F, for 10 to 12 minutes or until edges and bottom
are golden brown.
From the kitchen of Linda Ann Jolly.