From Ami's Kitchen
Every pie starts with a good pie crust, but way too many people are using those horrible pie shells! Really, its not hard to make a good pie crust. Like everything else you need a good recipe, the right tools, and lots of pratice!
8 or 9 inch One Crust Pie
1 cup flour
½ teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
10 inch One Crust Pie
1 2/3 cups flour
½ teaspoon salt
½ cup shortening
3 to 4 tablespoons cold water
8 or 9 inch Two Crust Pie
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
10 inch Two Crust Pie
2 2/3 cups flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into ball; shape into flattened round. (For two crust pie, divide dough in half and shape into 2 flattened rounds) Roll dough 2 inches larger than an inverted pie pan. Fold pastry 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.
For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 F for 8 to 10 minutes.
For two crust pie: Turn desired filling into pastry lined pie pan. Trim over hanging edge of pastry ½ inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge 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 last 15 minutes of baking. Bake as directed in recipe.
Tips: Use a pastry blender! Using your hands adds oils and over-works the dough. You can use a fork, but its harder and ends up hurting your hand. Use a proper rolling mat or wax paper and try not to add too much flour when rolling.
8 or 9 inch One Crust Pie
1 cup flour
½ teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
10 inch One Crust Pie
1 2/3 cups flour
½ teaspoon salt
½ cup shortening
3 to 4 tablespoons cold water
8 or 9 inch Two Crust Pie
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons cold water
10 inch Two Crust Pie
2 2/3 cups flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
Gather dough into ball; shape into flattened round. (For two crust pie, divide dough in half and shape into 2 flattened rounds) Roll dough 2 inches larger than an inverted pie pan. Fold pastry 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.
For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 F for 8 to 10 minutes.
For two crust pie: Turn desired filling into pastry lined pie pan. Trim over hanging edge of pastry ½ inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge 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 last 15 minutes of baking. Bake as directed in recipe.
Tips: Use a pastry blender! Using your hands adds oils and over-works the dough. You can use a fork, but its harder and ends up hurting your hand. Use a proper rolling mat or wax paper and try not to add too much flour when rolling.