Best Classic Pie Crust Recipes

CLASSIC LARD TWO-CRUST PIE PASTRY

Steps:

• Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

CLASSIC CRISCO PIE CRUST

Steps:

• BLEND flour and salt in medium mixing bowl.
• CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
• Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
• SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
• For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
• For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
• For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
• Two Methods for Pre-baking Pie Crusts (Cream Pies):.
• Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
• Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F Bake 5-10 minutes or until edges and bottom are golden brown.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
• For filling:
• Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
• Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

CLASSIC TWO CRUST APPLE PIE

Steps:

• Preheat oven to 425°F.
• Peel, core and thinly and thickly slice the apples; toss with lemon juice if using.
• Combine and mix apples, sugar, flour, cinnamon and nutmeg; pour into crust-lined pie plate; dot with butter.
• Place top crust, seal and vent; cover edges of crust with narrow band of aluminum foil, shiny side out.
• Bake at 425°F for 20 minutes; reduce temperature to 375°F and bake another 30-40 minutes until filling is bubbling and crust is nicely browned.
• If necessary remove foil last 10 minutes to brown edges.

CLASSIC CRISCO PIE CRUST

Steps:

• 1. Blend flour and slat in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining. SPRINKLE half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the Tablespoon, mixing until dough holds together. DIVIDE dough into two with one ball slightly larger than the other. Flatten dough into 1/2 inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes. PLACE larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. ROLL top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. BAKE pie according to recipe directions.

CLASSIC DOUBLE-CRUST APPLE PIE

Steps:

• For crust:
• Whisk flour and salt in large bowl to blend. Add butter and shortening and rub in with fingertips until very coarse meal forms. Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; divide in half. Flatten into disks. Wrap in plastic; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.)
• For filling:
• Preheat oven to 400°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend. Let stand until juices form, about 15 minutes. Mix in flour.
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Place dough in prepared pie dish. Spoon in filling; dot with butter. Roll out second dough disk to 13-inch round. Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles. Drape dough over filling. Seal top and bottom crust edges together; trim to 1/2-inch overhang. Fold overhang under; crimp decoratively. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
• Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375°F. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cover loosely; store at room temperature.)

CLASSIC CHERRY PIE WITH A BUTTER CRUST

Steps:

• Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

CLASSIC CRISCO PIE CRUST RECIPE

Steps:

• Blend flour and salt in mixing bowl cut cubed shortening into flour mixture using a pastry blender mixture should resemble coarse crumbs with pea size pieces sprinkle half the maximum amount of ice water one flour mixture mix gently with a fork add more water by the Tablespoon mixing until dough holds together divide dough into two with one ball slightly larger than the other flatten dough into 1/2 inch thick round disk on lightly floured surface with rolling pen roll dough outward from center into circle 2 inch wider than pie plate ease bottom crust into pie pan and trim evenly around pan fill UNBAKED pie crust according to recipe directions roll top pie crust lift onto filled pie, trim dough with 3/4 inch overhang fold top edge under bottom crust press edges together and flute cut slits in top crust bake pie according to recipe directions

MARK'S FAVORITE CLASSIC DOUBLE-CRUST APPLE PIE

Steps:

• For crust: Whisk flour and salt in large bowl to blend.
• Add butter and shortening and rub in with fingertips until very coarse meal forms.
• Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
• Gather dough into ball; divide in half.
• Flatten into disks.
• Wrap in plastic; chill at least 1 hour.
• (Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.) For filling: Preheat oven to 400°F.
• Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
• Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
• Let stand until juices form, about 15 minutes.
• Mix in flour.
• Roll out 1 dough disk on lightly floured surface to 12-inch round.
• Place dough in prepared pie dish.
• Spoon in filling; dot with butter.
• Roll out second dough disk to 13-inch round.
• Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
• Drape dough over filling.
• Seal top and bottom crust edges together; trim to 1/2-inch overhang.
• Fold overhang under; crimp decoratively.
• Brush pie with milk.
• Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
• Transfer pie to baking sheet; place in oven.
• Immediately reduce temperature to 375°F.
• Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
• Cool 30 minutes.
• Serve warm or at room temperature.
• (Can be made 1 day ahead. Cover loosely; store at room temperature.).

PASTRY FOR CLASSIC SINGLE-CRUST PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. or 10-in pie plate. , Transfer crust to pie plate. Trim to 1/2 in. beyond rime of plate; flute edge. Fill or bake crust according to recipe directions.

CLASSIC PIE CRUST, IDIOT PROOF STEP-BY-STEP PHOTO TUTORIAL

Steps:

• Preheat oven to 220°C (425°F).
• Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
• Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
• Add the lemon juice and water.
• Pulse just until moist crumbs form.
• Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
• Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
• Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
• Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
• I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
• This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
• Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
• After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
• Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
• In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !

PASTRY FOR CLASSIC DOUBLE-CRUST PIE

Steps:

• In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

CLASSIC PIE CRUST

Steps:

• 1. Combine the flour and salt in a food processor. Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
• 2. With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together. (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.) Divide the dough in half, forming each half into a thick disk. Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
• 3. Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. (Work quickly, as the dough can become sticky.) With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively.
• 4. Repeat for a top crust or for another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
• 5. Follow the individual pie recipes for filling and baking.

CLASSIC PIE CRUST

Steps:

• 1. In large mixing bowl, stir together the dry ingredients.
• 2. Dump in the shortening.
• 3. Use the Pastry Blender Tool to cut up the shortening into the flour mixture. Keep cutting until it resembles course cornmeal.
• 4. Add cold water by the tablespoons and mix and mash with the back of a spoon. Add water until a firm dough forms.
• 5. Scoop the dough up with your hands and roll into a ball.
• 6. Sprinkle flour onto your rolling surface and rub flour on your Rolling Pin.
• 7. Place dough onto the rolling surface and cover slightly with some flour and use Rollin Pin to roll the dough out into a circle large enough to fill the pie plate and there should be some extra dough over the edge of the place to create an edge.
• 8. Carefully lift the crust, using your entire forearm, and place into the Pie Plate.
• 9. Fold under the extra dough edges and use fingers to mold, even out and form a thick edge.
• 10. Use fingers and thumbs to pinch and create a design or smash with tines of a forks to create a lines design.
• 11. Brush edges of crust with beaten egg yolks for a golden, glossy look.