Pie Crust
Here are both recipes and detailed directions for making pie crusts. First, is the old-fashioned shortening based recipe that is pretty standard. Following that is a low-fat version that tastes great as well. Pie crusts do take a bit of practice but once you learn how, you'll save a quite a bit of money compared to buying pre-made crusts. I calculated the cost of a regular pie crust to be about about 11 cents.
- Flour = 3 cents (20 crusts from a 5 pound bag of flour, 79 cents)
- Shortening = 7.5 cents (20 crusts from a 3 lb can of shortening, $1.49)
Regular Pie Crust
One Crust |
Two Crusts |
1 1/2 cups flour |
2 cups flour |
If you have a large standing mixer (e.g. Kitchen Aid) or a food processor, you can easily mix the pie crusts in one of them.
Mix together the flour and salt. Cut in the shortening using a pastry blender or your mixer until the pieces are like small peas. Add the water one tablespoon at a time. Toss with a fork or use your mixer. Turn the dough onto a floured cutting board and divide in half if you made two crusts. Flatten with the palm of your hands into a disc. If you have time, wrap in plastic and refrigerate half an hour or so. It will make rolling the crust out a bit easier.
Make sure the board is floured and sprinkle a little flour on top of the dough as well. Use your rolling pin to roll from the center out at different angles until the dough is about 1/8" thick and as round as you can get it. (This will get better with practice!) If you really mess up the shape you can patch a piece from one side to the other but be careful rolling there as it will be more likely to stick to the rolling pin.
Fit pastry into the pie plate. An easy way of doing this is to fold the crust in half or fourths and position it, then unfold it. If you're making a single crust pie, trim the crust so that you have about 1" overhang and fold the overlap under. Pinch with your thumb and forefinger all around the pie to make a fluted edge. If you need to prebake the shell, bake at 450 for 10-12 minutes.
If you're making a two crust pie, trim the crust to about 1/2 " overlap. Fill with the filling. Lay the second crust on top, tuck the top crust under the bottom one to seal it and then pinch it together with your thumb and forefinger. Cut slits into the top crust to allow steam to escape.
Low Fat Pie Crust
One Crust |
Two Crusts |
1 1/2 cups flour |
2 cups flour |
Mix together the flour and salt. Pour milk and oil into a measuring cup but do not stir them together. Pour the oil and milk all at the same time into the flour and stir with a fork. Dough looks moist but isn't sticky. Press into a smooth ball, then cut in half. Flatten the halves slightly.
Roll between two sheets of waxed paper. Peel off top paper. Lift by the corners of the paper and place in your pie pan. Peel off the paper. Adjust pastry in your pan as needed. Do same for top crust after you've put in your filling.
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