Single Pie Crust
If you have had trouble making a pie crust or just never tried, start with this one. It really is the easiest one I have ever made. I have found the secret to making my crust turn out good is by adding enough water so that it isn’t so dry that it cracks and falls apart but not too wet that it’s sticky. As you see in the picture above, the dough formed nicely for me.
Pie Crust is one thing a lot of people are afraid to make. There are many different recipes for pie crust. This recipe is right off the Crisco Shortening can. After you master this recipe, try other recipes until you find the one that is good for you like I did, but I still came back to this recipe.
Ingredients
In a bowl, mix the flour and the salt.
Using a pastry blender or fork, cut
the Crisco into the flour mixture.
Continue to cut the Crisco into the
flour until little balls are formed.
Add water a tablespoon at a time, mixing with a
fork, until you can form the dough into a ball.
Make a round ball of dough using your hands.
Lightly flour a clean flat surface and place
the dough ball in the center.
Turn the dough over getting flour on the
other side and roll the dough out.
Lightly sprinkle more flour on top if
the rolling pin is sticking to the dough.
Using the rolling pin, place it on the top edge of the
dough and carefully roll the dough onto the rolling pin.
Place the rolling pin with the dough on the edge of
the pie plate and unroll the dough into the pie plate.
If this is confusing, gently fold the dough in half and
pick it up with your hands and place it on the pie plate.
Use your hands to gently form the dough
into the pie plate. Do not press it onto
the plate just move it around to fit.
Using two fingers, press the edge of the dough
at the top of the pie plate together making a
fluted edge. Cut away any excess dough. Now
either bake the pie shell as is or fill it according
to your pie recipe. This recipe makes one crust
so if you need to cover the pie just make another
pie dough. I never found it to work doubling the
recipe and splitting it in half so just make two.
Single Pie Crust
http://www.InDianesKitchen.com
Ingredients
- 2 cups flour
- 1 tsp salt
- 3/4 cup Crisco Shortening, chilled
- 4-8 Tbsp. ice-cold water
Directions
- Sift the flour and salt in a large bowl.
- Cut in the shortening with a pastry blender or a fork until coarse crumbs are formed.
- Stir in enough water with a fork, a tablespoon at a time, just until the dough holds together.
- Divide the dough in half. Shape into 1/2 “ thick disks. Now you should wrap in plastic wrap and refrigerate for 30 minutes according to the Crisco recipe, however, I find it easier for me to just proceed without refrigeration. Do what works best for you.
- On a lightly floured clean flat surface, roll out each disk 2” larger than the pie plate size.
- Carefully place the pie dough into the pie plate adjusting with your hands to fit. Do not press it onto the pie plate.
- Using two fingers, press the dough between your fingers to make a fluted edge. If you are filling the pie dough and putting a top on, wait to flute with your fingers until the top is on the pie plate then flute both pieces of dough together between you two fingers sealing the edge.
- Bake according to the recipe directions.
*This recipe is for one pie crust. If you need a top, repeat the steps above. I have found that making a double recipe and cutting it in half does not work as well.
Share this:
Categories: Pies
Loved it
Thanks!
Spot on. I remember my mom coming home from the store with her first can of Crisco – right after availability returned at the end of WW2. Ease, consistency, and really useful recipes.
Nostalgia-time. :-]
Thanks guess old school isn’t so bad…lol
I find not working it a lot is my secret:)
Yes I forgot to add that! Definitely don’t want to overwork it!
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
I don’t make pastry, unless I by it ready made I do make it. Because when it comes to handling it. That is where it goes wrong. My hands because of the thyroid condition get clammy pastry cracks.
Awe so sorry! It’s a good thing they sell it it then! I do buy the puff pastry! It is amazing and takes all day to make!
Great looking crust! Now, what are you going to fill it with Diane?! Something awesome, I’m sure 🙂
Check out todays blog! I posted it there.
😊
I’m making my first pie this week! Wish me luck. Have a feeling it won’t look like yours…
That’s the nice thing about the pie crust, once you fill it nobody sees most of it ..lol Don’t get discourage and don’t expect perfection the first time. The more you make it the easier it gets. But seriously, this recipe is awesome to work with, good luck!
Thanks for encouragement and advice ! I’m ready for pie 🙂
What kind are you making?
I’m thinking broccoli and feta of some kind…
Oh yum! I LOVE broccoli!!!
Well, I’m just jealous of you all! I gave up on making pie crust long ago. 😅
Awe never give up! I was like that until I made this recipe. Even if it falls apart just pinch it back together! A wet finger is like glue for the dough. The only thing that can mess it up is if you over work the dough and it gets tough. If it’s sticky, add a little flour. If it’s dry, add a little water. Figure out the best way for you and go for it! I promise it will get easier the more you make them.
What kind of flour do you use? All purpose? Thank you
Yes I do.
I’m afraid I just blitz the flour and shortening to a fine crumb, but I also cut the shortening 50/50 with butter – results are always fair, though…
Every recipe works differently for different people. What ever works best for you is the right way for you! Isn’t anything in a pie shell delicious? hahaha
I can never come up with a good pie crust, but will try your recipe next time! 🙂
I know what you mean it took me forever trying different recipes and then there it was, right on the Crisco can! hahaha
Where I run into trouble is in keeping the crust from sliding down into the pie plate as it bakes. Any suggestions?
I have never had that problem with this crust. However, when I crimp the edge I do press that part only into the pie plate when I am pinching the dough with my fingers. I don’t press any other part of the dough onto the pie plate but the edge. I hope this works for you.
It just might. Thanks for the tip.
You’re welcome!
Will definitely try this
It’’s the best! Let me know how you looked it!
Hi indianeskitchen. Best part of the pie! Thank you so much for liking “Early!” What really surrounds us? Be Safe.#TheFoureydPoet.
Thanks for following my blog! I’m a pie fanatic too. I encourage you to try butter in your crust, using ice water to keep the bits from melting when you cut it in. Not only does it have that wonderful butter flavor which Crisco lacks, it holds up for several days without getting soggy (not that you’ll likely have much left over! Happy baking, fellow pie-lady!
Great advice as I am a HUGE butter user! I need to take out stock in the butter industry…lol Anyhow, I will try that sometime as there is a much better taste in butter.
My mom used to make her own pie crusts all the time. I have never made a pie crust maybe it’s time to start!
Yes!!!! It makes the pie taste so much better.
This looks deceptively easy! I’ve tried making my own pie crust in the past, and it did not end well! But your directions are fabulous, and I’m thinking maybe I give it another try? I’ll let you know how it turns out. Hugs, C
The secret is using enough water for me Cheryl. Thank you💕
I have always had trouble making pie crust until I learned a secret that works for me. I roll it out between two sheets of plastic wrap! I know that sounds wasteful but it is the only thing that works for me. My mother always used Crisco and so do I!
I actually heard that worked. I will have to try it sometime.
It does and no need to chill first. Of course, my mother never chilled her pie crust and just immediately began rolling it out.
I could never figure out why they say to chill pie crusts, it makes it so hard to work with!
I was with you all the way until you came to Cristo We cant buy shortening in Latvia so its back to the long winded way with butter
I never made a pie crust with butter, I bet it tastes good though.
Cannot buy any type of shortening in Latvia .So its back to butter and hard work making pastry but I manage. Can buy it in England called Berow and comes in blocks
That’s a shame Kevin but I bet you have great tasting pastry with all that butter flavor!