Pie Crust 101 ~ For 1-Crust and 2-Crust Pies


I received my first cookbook from my sister in law at a bridal shower (many many years ago ;o) It's The New McCalls Cookbook. The first chapter is titled, "Introduction to Cooking" and includes about a dozen fully illustrated recipes. Nearly all of these recipes ended up being my no-fail standbys. This pie crust recipe ~ and the apple pie recipe you'll find under the "desserts" tab ~ are two of those recipes. I think pie crust made from scratch makes a pie extra special!

Ingredients for 2-Crust Pie
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 4 - 5 tablespoons ice water
Ingredients for 1-Crust Pie
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 2-1/2 tablespoons ice water
  1. Mix flour and salt together until fully incorporated in medium bowl.
  2. With pastry blender, or 2 knives, using a short cutting motion, cut in shortening until mixture resembles cornmeal.                                             
  3. Quickly sprinkle ice water, 1 tablespoon at a time, over all of pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together and not sticky.
  4. Shape pastry into ball. Divide in half; flatten each half with palm of hand.  (If not using immediately, wrap in waxed paper and refrigerate until ready to use.).                               
  5. To make bottom crust: On lightly floured surface, roll out half the pastry to an 11" circle, rolling with light strokes from center to edge and lifting rolling pin as you reach edge. As you roll, alternate directions, to shape an even circle.      
  6. If rolled pie crust is too irregular in shape, trim off any bulge and use to patch up any needed area. Lightly moisten pastry edge to be filled in and gently press patch in place. Smooth seam with several light strokes of the rolling pin.
  7. Fold rolled pastry in half; carefully transfer to pie plate, making sure fold is in center.
  8. Unfold pastry, and fit carefully into pie plate. Do not stretch pastry. Trim  crust to edge of pie plate. 
  9. Turn prepared filling into bottom crust.
  10. To make top crust, if making a 2-crust pie: Roll out remaining half of pastry to an 11" circle.
  11. Fold in half; using sharp knife, make several cuts near center for steam vents.
  12. Carefully place pastry on top of filling, making sure fold is in center; unfold.
  13. Trim top crust 1/2" beyond edge of pie plate. Fold top crust under bottom crust; press gently together, to seal. Crimp edges decoratively. 
  14. Sprinkle lightly with sugar, if desired. 

For a lattice pie crust, cut top dough circle into even strips and weave strips in and out. Press strip ends into bottom crust and crimp edge.

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