How to make Perfect Pie Crust from Scratch

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By Teri Hunter
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make Perfect Pie Crust from Scratch

How to make pie crust from scratch? Apple, blueberry, strawberry, peach, cherry, rhubarb, pecan, peanut butter, sour cream raisin, pumpkin, custard, walnut-raisin and the list goes on...

Who do you know that doesn't love pie?

So what's the secret of a good pie? Well, good ingredients, of course. But most importantly - an amazing pie crust.

This article will explore how to make pie crust from scratch recipes for a standard or oil pastry for an 8 or 9 inch one-crust or two crust pie. It will also provide pie crust alternative -- baked and whole wheat pastries.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

All ingredients are for an 8 or 9 inch pie
Standard Pastry ingredients for a one crust
1/2 cup plus 1 Tablespoon of shortening or 1/2 cup lard
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 Tablespoons cold water.
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Standard Pastry ingredients for two crusts
2 cup plus 2 Tablespoons of shortening or 1/2 cup lard
2 cups all-purpose flour
1 teaspoon salt
4 to 5 Tablespoons cold water
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Oil Pastry ingredients for one crust pie
1 cup plus 2 Tablespoons all-purpose flour
1/3 cup vegetable oil
1/2 teaspoons salt
2 to 3 Tablespoons cold water
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Oil Pastry ingredients for two-crust pie
1 3/4 cups all-purpose flour
1/2 cup vegetable oil
1 teaspoon salt
3 to 4 Tablespoons cold water

Step 1

In a bowl, sprinkle in water, 1 Tablespoon at a time,; toss with a fork after each addition until flour is moistened. Mix lightly until pastry clings together.

After the pastry is thoroughly mixed, press firmly together into a ball with your hands. Handle pastry just as you would a snowball.
Step 2

When rolling out the pastry, keep it circular by occasionally pushing the edge in gently with cupped hands. Lift occasionally to prevent sticking.

If patching is necessary, cut piece of pastry to fit irregular edge or tear. Moisten edge of are to be patched and press piece firmly into place.

Note: For a two-crust pie, divide the pastry into halves and shape into 2 rounds.
Step 3

Select a heat resistent glass plate for best baking results. Darkened pan and dull=-finished aluminum pans are good also.

Fold the rolled-out pastry into quarters and carefully place in the pie plate with the point in the center; unfold and trim.

For a one-crust pie: Trim the overhanging edge of pastry 1 inch from the rim of the plate. Fold and roll the pastry under, even with the plate then flute (see step 4). Fill and bake the pie as directed in the recipe.

For a baked pie Shell: Prick the bottom and side thoroughly with a fork. Bake in a 475 degree oven until light brown (about 8 to 10 minutes); cool.

For two-crust pie: Turn the desired filling into pastry lined pie plate. Trim the overhanging edge of the pastry 1/2 inch from the rim of the ;ate. Roll the other round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from the rim of the plate. Fold and roll the top edge under the lower edge, pressing ton the rim to seal then flute (step 4).

Lastly, crimp a 2 to 3 inch strip of foil over the fluted edge to prevent overbrowning. Remove the foil 15 minutes before the end of baking time. Bake as directed in recipe.
Step 4

Different types of Fluted and Decorated Pie Edges

Rope - Place your thumb on the pastry rim at an angle. Pinch the pastry by pressing your knuckle down into the pastry toward your thumb.
Ruffles - Place your thumb and index finger about 1 inch apart on the pastry rim. With other index finger pull pastry toward the outside.
Pinch -- Place index finger on the inside of the pastry rim, thumb and index finger no the outside. Pinch the pastry into V-shape; pin again to sharpen.
Fork -- Flatten the pastry evenly on a rim of the pie plate Press firmly around the edge with the tines of the fork. (Dip into flour occasionally to prevent sticking)
Spoon Scallop -- Trim the pastry overhang so it is 1/2 inch from the rim of the pie plate. Cut the edge with the tip of inverted teaspoon or fork.
Cutouts -- Trim pastry overhang even with plate. Moisten pastry cutouts and place on moisten rim, over lapping slightly. Press into plate.
Step 5

For a Whole Wheat Pastry

Prepare the filling before preparing the pastry. Substitute whole wheat flour for the all-purpose flour or substitute stone-ground whole wheat flour for half of the all-purpose flour. Fold rolled pastry in half instead of into quarters.
Step 6

For an Oil Pastry

Mix the flour, oil and salt then follow the instructions for the standard pastry. If the pastry seems dry, do NOT add water -- add 1 to 2 Tablespoons of oil instead.

Also, place the flattened rounds on wax paper. (for a 9-inch crust, you might have to tape 2 pieces of wax paper together.)

For a baked oil pastry shell, increase baking time to 12 to 15 minutes.