Standard Pie Pastry - 10-inch 1 Crust Pie

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This has been my pie crust recipe for as long as I can remember. Comes from the Betty Crocker cookbook. Didn't want to lose it - and my cookbook is falling apart - so I thought I'd post it here to be safe.
1-1/3 c all purpose flour
1/2 tsp salt
1/2 c shortening
3-4 T cold water
1. Measure flour and salt into bowl.  Cut in shortening thoroughly.  Sprinkle in water, 1 T at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsp water can be added if needed.)
2. Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.  (For Two crust pie, divide dough in half and shape into 2 flattened rounds.)  With floured rolling pin, roll dough 2 inches larger than the inverted pie pan.  Fold pastry into quarters; unfold and ease into pan.
3. For one-crust pie:  Trim overhanging edge of pastry 1 inch from rim of pan.  Fold and roll pastry under, even with pan, flute.  Fill and bake as directed in recipe.

4. For Baked Pie Shell:  Prick bottom and side thoroughly with fork.  Bake at 475 degrees for 8-10 minutes.
5. For Two-Crust Pie:  Turn desired filling into pastry-lined pie pan.  Trim overhanging edge of pastry 1/2 inch from rim of pan.  Roll second round of dough.  Fold into quarters; cut slits so steam can escape.  Place over filling and unfold.  Trim overhanging edge of pastry 1 inch from rim of pan.  Fold and roll top edge under lower edge, pressing on rim to seal; flute.  Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 10 minutes of baking.  Bake as directed in recipe. 

2-2/3 c flour
1 tsp salt
1 c shortening
7-8 T cold water

Blaine Wieland

Member since Apr 2010

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