Making pie crust from scratch isn’t as difficult as it seems. And who doesn’t love pie? Here are 2 recipes for making your own pie crust. Oh my! Now I’m getting hungry.
Basic Pie Crust
My basic pie crust recipe comes from my old Betty Crocker cookbook.
Pie Crust 9" from Betty Crocker Cookbook 1972 version
- 1 cup flour all-purpose
- 1/2 teaspoon salt
- 1/3 cup Crisco shortening
- 2-3 Tablespoons hot water
- Combine flour, salt, and shortening. Cut in shortening thoroughly with a fork or pastry blender.
- Add the 3 tablespoons of HOT water. Stir until it becomes a dough and leaves the sides of the bowl. Another tablespoon of water might be needed.
- Roll the dough into a ball.
- Place ball of dough on a floured surface. Using a rolling pin, roll dough to desired size. To make a round crust, roll first one direction and then another. Be sure the crust doesn't stick to the counter during rolling.
- Fold the finished crust in half and fit in pie pan.
The recipe comes from Betty Crocker but the method comes from Cameron’s mom and it is a little unique.
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Making Pie Crust-The Method
Blind baking is baking a crust without any filling in it. This is an important step in a pie filling that isn’t baked like Banana Cream or French Silk. Even with the holes poked in it, sometimes the crust bubbles up while baking and then breaks after baking. Since the purpose of the crust is to keep the filling from sliding all over, this is a problem.
Hundreds of years of baking pies, has taught bakers to use some sort of weight to hold the crust down in the middle while it’s baking. Dried beans or rice can be used as weights or you might like to try these ceramic pie weights or chain. Clicking on these links will take you to shop for pie weights and chains.
Bake pie crusts at 400 degrees Fahrenheit for 10 minutes. And that’s it! You are off and running with your own pie crusts. Less preservatives. Takes less time than running to the store to get the frozen kind.
Personalize Your Pies
There are several ways to get artistic with your pie crusts. Pie dough can be cut with a cookie cutter or knife into whatever shapes suit you. Those shapes can either be attached to the top crust or baked on a cookie sheet at 350 degrees Fahrenheit for approximately 10 minutes. Watch them that they don’t burn. The finished shapes are then placed on the finished pie.
You also might get creative by coloring the pie crust dough with food coloring before building your top crust masterpiece. Once you know the basics, your pies are only limited by your imagination.
Bonus Pie Crust Recipe
Sweet Pastry (Pate Sucre)
- 1 cup flour all purpose
- 1/4 cup sugar granulated
- 4 tablespoons cold butter cut in pieces
- 1 egg yolk
- 1 or 2 teaspoons cream heavy
- 1/4 teaspoon vanilla
- Using a mixer with the paddle attachment, mix flour and sugar.
- Add butter and mix until sandy.
- Add yolk, 1 teaspoon of cream and vanilla. Mix just until combined.
- If needed, add 1 more teaspoon of cream.
- Form into a disc. Wrap in plastic wrap and refrigerate at least 1 hour.
This one is just a little trickier because it likes to be worked cold so it gets a little crumbly. I still roll it out on a floured surface but you might try rolling it between 2 pieces of parchment paper. Another thing that helps is to spray the pie dish with pan spray before putting the crust in.
Have fun making pie crusts and filling them. Because the world needs more pie!
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