This is a basic, Single Pie Crust. I use butter since I prefer not to use shortening. It’s pretty simple to make. If it doesn’t turn out perfectly, nevermind! It’s really just an edible dish to deliver pie on. (The Double Pie Crust recipe is at the bottom of this page)
- 1 1/2 c. flour
- 1/2 tsp. salt
- 1/2 cup cold butter (100 g.)
- 4-6 tbsp. cold water.
Mix the flour and salt together in a bowl. Cut in the butter until it is evenly dispersed or crumbly. Sprinkle on the water while stirring together with your hand until the dough can be gathered up in a ball. Using a rolling-pin, roll out the dough on a lightly floured surface until it is the right size for the pie dish.
Use the rolling-pin to aid you in shifting the pie crust to the pie plate. Loosely roll about half the crust up on the pin while you slide it over the pie plate, then unroll it. If there are any tears or holes, don’t worry. Just repair them by pushing the dough back together or taking some of the overlapping dough and patching the hole. Use your fingers to squeeze the edges of the dough around the rim of the pie plate, making an up and down ridge.
Now you can refrigerate this for use later, or go ahead and fill it and bake. If it is a pie that bakes at a high heat or for a long time, you may want to make a foil collar for the crust so that it doesn’t get too brown. This is just a thin strip of foil that protects the crust edge.
Double Pie Crust
- 2 cups flour
- 1 tsp. salt
- 2/3 c. butter
- 5-7 Tbsp. cold water
Make using the above method. Then use a bit more than half the dough to make the bottom crust. Add the pie filling, then roll out the remaining dough to put on top of the filling (as in apple pie). Then you pinch the top and bottom crusts together along the rim making the up and down ridge design. You may need to put a couple slits at the center of the pie crust before baking (the recipe should tell you). Enjoy!