Pie crust recipe and tips

Rarely do I meet anyone who still makes homemade pie crust.  It really is easy and it is so much better than those premade crusts.

1 1/4 cup flour

1 T sugar

1/2 t salt

3 T Crisco cut in pieces and chilled

4 T unsalted butter

3 T ice water

Makes 1 single crust pie shell

Simply start with mixing your dry ingredients.

Flour, sugar, and salt.  Mix well.

Add very cold Crisco.

Using a pastry cutter, cut in the Crisco till looks like peas.

Here is my tip!

Using my Saladmaster food  processor and the #1 cone, cut in your very cold butter.

Using your pastry cutter, cut in butter until about the size of peas.

After mixing, use very cold iced water to do the final mixing.

Note: make sure the dough is slightly tacky and sticks together well.

Now, flour the counter and make a 4 inch disk.  Cover with plastic wrap and refrigerate for 1 hour.

Let the pie crust set for 5 minutes after taking out of the refrigerator.

Using a floured counter start rolling it out.  Make sure to turn about a 1/4 of a turn with each roll.  Roll out to 4 inches larger than pan.

Lay the dough in your pie pan making sure the bottom is covered and your edges have a 1 inch lip.  Flour your hands, and fold lip under and make your edge and then crimp.

Refrigerate for 40 minutes and then freeze for 20 minutes.  Now you are ready to make the pie.

Use a heavy duty foil and cover the crust making sure it is tucked in around bottom edge.  Fill with 1 cup or so of pie weights.  You can use beans, but the best is a ceramic pie weight.

Cook on 375 for 20 minutes.  Remove weights and make sure crust edge is firm and starting to brown.

For cream pies continue to cook for another 15 minutes till crust nicely browned. Ready for filling.

For fruit or pumpkin pies cook for another 7-8 minutes.  Crust is then ready for filling and final baking.


I shared this with Share your cup Thursday


About Lowell Lane

Food is my passion; I love to grow it, cook it, eat it, and share it with others.
This entry was posted in Baked Goods, Cooking Tips, Desserts, Recipes and tagged , , , . Bookmark the permalink.

4 Responses to Pie crust recipe and tips

  1. Jann Olson says:

    Thanks so much for sharing this recipe with Share Your Cup. I do make my own pie crusts, but have never chilled the shortening. Think I will have to try it. Just wondering if you have a tip to keep them from shrinking. I lined mine with foil and even put beans in the bottom. They still shrunk a little. I don’t remember my mom’s ever shrinking. She was a master pie crust maker. They just flaked right into your mouth.

    • Lowell Lane says:

      Hello, I did a little research on this and here is what I found. When you line the pie plate make sure to line it loosly, then using a fork poke some holes around the crust. Use 2 layers of laying opposite, fill with pie weights or beans and make sure edges are covered well. Cook for 15 minutes to set the crust, then remove the pie weights. Your crust is then ready for filling or to finish browning.

    • Lisa Qualls says:

      According to Martha Stewart, I always put my pie crust in the freezer for at least 15 minutes and let it set up, then the pie crust will not shrink once you pie is baking.

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