How to Make a Pie Crust
Whether it’s the best pie at the state fair or the best pie on the block, it all starts with making your own pie crust from scratch. This recipe is for a flaky, melt-in-your-mouth pastry that’s much easier than you might think. I’ll walk you through how to make a pie crust that turns cake lovers into pie lovers with just one bite.
Servings 2 Single crust 8-inch, 9-inch, or 10-inch crusts, or one 8-inch, 9-inch, or 10-inch double-crust or lattice top pie
- 2 cups all-purpose flour sifted
- 1 teaspoon Salt
- 2/3 cup shortening
- 5-7 tablespoons cold water
Preheat oven to 450 degrees. Sift the flour and salt together into the bowl of a food processor; add shortening and pulse until pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of the mixture. Pulse again. Repeat until all the mixture is moistened and just holds together when pressed with fingertips. Divide and form into two balls.
Flatten one ball onto a lightly floured surface by pressing with palm of hand three times across in both directions. Roll from center to edge until 1/8-inch thick.
To Bake Single Pie Crust Shells:
Fit pastry into pie plate; trim 1/2 to 1-inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick crust.) Bake until golden brown, about 10 to 12 minutes.
For Lattice-Top Pie:
Trim lower crust 1/2 inch beyond edge of pie plate. Roll remaining dough 1/8-inch thick. Cut strips of pastry 1/2 to 3/4-inch wide with pastry wheel or knife. Lay strips on filled pie at 1-inch intervals. Fold back alternate strips as you weave cross strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips, Seal; flute edges.
If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge.