Introduction: Simple Pie Crust
This easy pie crust recipe makes one double or two single pie crusts. Bake according to type of filling and size of pie plate.
2 cups All-purpose Flour
3/4 cup Vegetable Shortening
4-6 tbsp Water
Pinch of Salt
You Will Also Need:
Step 1: Sift
Sift together 2 cups flour and a pinch of salt in a large mixing bowl.
Step 2: Shortening
Cut 3/4 cup vegetable shortening, cube and add to sifted flour.
Step 3: Make Pastry
Mix in the shortening using the pastry cutter, then add cold water 2 tbsp at a time until moist enough to roll into a ball.
Step 4: Roll Out
Split your ball of pastry dough into two smaller balls.
Sprinkle a cutting board or your counter with flour and using a rolling pin, flatten one of the smaller balls of dough until it is large enough to cover your pie plate.
Step 5: Top or Not
Roll out the second ball of dough and set aside to cover your filled pie (apple or peach), cut into strips for a lattice-top pie (cherry or blueberry) or cover a second pie plate to make two uncovered pies (pumpkin or lemon).
Step 6: Fill 'Er Up
Add the pie filling to your crust.
Homemade Pumpkin Pie:
Step 7: Add the Lattice
Put the top on your pie using a few drops of water when needed to secure to the crust. Trim. Bake.
Step 8: Serve
Once your pie has cooled serve and enjoy.
Depending on the size of your pie and choice of filling, use any leftover dough to make mini tarts or empanadas.
We have a be nice policy.
Please be positive and constructive.