Classic Pie Pastry (Crust)

 This pie pastry is simple, takes very little time, uses only four ingredients and tastes great!  This is a very dependable crust recipe that could accompany nearly all your favorite pie flavors.

This recipe covers how to make a single-crust pie or a double-crust pie.  Follow along as I show you a few tips and tricks to making this tasty, flaky pie crust!  Come back in a few days when I post the recipes for these tasty looking pies pictured above: Cherry Cranberry Pie and Classic Pumpkin Pie!  

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Ingredients for Single-Crust Pie

*Recipe from Taste of Home

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons ice cold water

Ingredients for Double-Crust Pie
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons ice cold water

When to make a single pie crust:  when not covering the top of the pie with crust and not making decorative details such as cut-outs and detailed edges (such as a braid).  

When to make a double pie crust:  when covering top of pie in crust, or making a filled pie without the top crust but making decorative details (cut-outs), or making elaborate edging (such as braided edges).

Follow steps 1-5 for both single and double crust recipes.

Step 1: In a small bowl, combine flour and salt.

Step 2: Add shortening and cut into the mixture.

Step 3: Use two knives to cut in the shortening until mixture is crumbly.

Step 4: Gradually add ice cold water, tossing with a fork.

Step 5: Add water until a ball forms or you can easily form a ball with your hands.  Do not add more water than needed.  Cover dough and chill for 30 minutes or until easy to handle.

For a Single Crust pie, roll out pastry on a lightly floured surface to fit a 9-in or 10-in pie plate. 

Transfer pastry to pie plate.  Trim pastry to 1/2 inch beyond edge of plate; flute edges.  Fill or bake according to recipe directions for type of pie being made.

If making a single-crust pie but adding extra details, make the double-crust recipe and use excess dough for things like a braided edge shown below.  Cut three strips of dough, and braid together.

Place braids along the trimmed edge on the pie plate.  Follow recipe directions for type of pie being made on how to bake.

For a Double-Crust pie; divide dough in half so one ball is slightly larger than the other.  roll out larger ball on a lightly floured surface to fit a 9-in or 10-in pie plate.  Transfer pastry to pie plate. Trim pastry to the edge of the pie plate. Add filling.

Roll out remaining pastry to fit top of pie.  If desired, cut shapes out of the dough and reserve.  

Place rolled dough over filling.

Trim edges to about 1/2 inch beyond edge of the pie plate.  Fold top crust under bottom crust along the edges.

There are many techniques to a pie crust edge, but for this look use your pointer finger and thumb as shown to "pinch" edges all the way around the pie.

Use a small amount of water or milk to "glue" cut-out to top pie crust.  If not using cut-outs, cut slits into the top crust prior to baking. If desired, brush top of crust with milk and sprinkle with sugar for a golden browned look.  Bake according to recipe directions for type of pie being made.  To keep edges from over-browning, cover edges with aluminum foil prior to baking.