I was making four pie crusts yesterday for the obligatory apple crumb and pumpkin pies this year and thought of how many times people have said they can’t make good pie crusts.
They oooo and ahhh over how good mine are and when I try to say they’re easy to make they don’t believe me. Apparently there’s some pie crust myth floating around out there about how difficult it is to make them. Trust me, they’re not hard to make, my seven year old twins can make them with just a little assistance with the rolling.
So while making my crusts I decided to take pictures and will do my best to describe exactly how to make very good, very simple pie crusts that will have everyone complimenting you.
I believe this recipe comes from Betty Crocker or Fanny Farmer, but I’m not sure since I’ve been making it from memory since my mom taught me 30 some years ago. Back then my cousin Dawn and I would steal raw pie crust (it is very good, although probably not too healthy) while my aunt and mom were baking and they would tell us we’d get worms from eating it.
To spite them, I now eat unbaked pie crust whenever I want, and I let the kids and dogs have some too. I can testify that none of us has ever gotten worms.
For one recipe that makes 2, 9 inch Pie Crusts you’ll need.
2 cups Flour
1 tsp Salt
¾ cup shortening (I use a little extra to make the crust flakier)
6 Tbsp. Ice Cold Water (I drop an ice cube in a cup of water and scoop it out of there to add to the mix)
Mix the flour and salt together in a large bowl.
Add the shortening and cut into crumbs with a fork or a pastry mixer thingy. I don’t know the technical name so I took a picture for you to see.
Add the water one tablespoon at a time and mix in with a fork.
Gather half of the mixture together in your hands and press into a ball. (If it is too dry and doesn’t stick well, add additional water.)
Tear two pieces of wax paper and place a ball of dough between the two.
Roll the dough out into a circle always pushing from the center so the crust is an even thickness. (If it’s not looking like a circle then tear off the section that is out of shape and put it where you need more dough)
Once your circle is about 10” in diameter (a bit bigger than the pie plate) carefully peel the wax paper off the top of the dough and replace it again. (this loosens the dough from the paper)
Next flip the dough over onto the other side while keeping it between the two pieces of wax paper.
Carefully peel the wax paper from the top side to loosen it, but do not replace the wax paper.
Set your pie plate face down in the center of the crust.
Your crust should now be sitting on top of your pie plate.
Press the crust into the pie plate.
Cut any excess crust off that is hanging over the edge of the pie plate and crimp the edges of the crust either pie pinching together with your thumb and index finger, or with the tines of a fork.
Your pie crust is now ready to be filled.