Family Chow Hall

Pie Crust

February 28th, 2006

Pie Crust made from scratch is an endangered species. Really, who wants to go to all the trouble when you can easily grab one out of the freezer section next time you are at your local grocery?

Honestly, I do. It’s a matter of pride. Standards. Tradition. If you ask me, a pie is not truly homemade unless you make the crust, too. My sister just shared with me that she has been asked how she gets her crust (assuming it was frozen) to look so… uneven and homemade. Ha! She replied that it IS homemade.

Note: For extra-flaky crust, look for pastry flour. It is made from a type of wheat that has less gluten. (Conversely, when making bread, bread flour has a higher gluten content.)

Below is my recipe for homemade pie crust.

Single Crust / 8-9 inch
1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T. water

Single Crust / 10 inch
1/2 c. shortening
1 1/3 c. flour
1/2 t. salt
3-4 T. water

Double Crust / 8-9 inch
2/3 c. plus 2 T. shortening
2 c. flour
1 t. salt
4-5 T. water

Double Crust / 10 inch
1 c. shortening
2 2/3 c. flour
1 t. salt
7-8 T. water

The directions are not that complicated: Using a pastry blender, combine the shortening, flour, and salt until you have a crumbly-looking flour. Sprinkle the water in, one Tablespoon at a time, while stirring with a fork or rubber scraper. The dough will still look dry and crumbly, but when you get your hands in there and squeeze it together, it will form a ball.

Make plenty of space, flour your clean countertop or large cutting board, and roll up your sleeves! Next form a ball of dough in your hands and flatten it slightly. Try keeping the edges together to prevent cracking. Now place it down on your cutting board and sprinkle more flour on top. Roll away! Keep the rolling pin moving in different directions, and keep your dough floured to prevent sticking. When it’s easily larger than your pie pan, gently fold in quarters and transfer. Now unfold and press carefully into the pan. Trim the edges.

Next you are ready for the filling. Follow the directions for whatever filling you are using.

If it’s a double crust pie, you will now make the top crust in the same manner as the bottom, with one exception — The top crust must have vent holes to allow the steam to escape. You can get fancy and use a knife to poke holes to make a picture, or just jab it a few times.

Lastly, crimp the edges using your thumb and forefinger on the outside of the pie and just one finger on the inside edge. My mother would then lightly moisten the top crust and sprinkle a little sugar on it. Bake, depending on your filling. Usually about 1 hour at 400 degrees. You may want to cover the crust with foil once it gets brown.

Entry Filed under: Desserts, Pie, Recipes