Best Single Pie Crust Recipes

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

PASTRY FOR SINGLE-CRUST PIE

Steps:

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

RHUBARB PIE - SINGLE CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
• Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

SINGLE FLAKY PIE CRUST (FOOD PROCESSOR)

Steps:

• Mix flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
• Roll out dough on lightly floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively.

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.

PEACH PIE, SINGLE CRUST

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Cream sugar and butter together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• 3. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees. Continue baking for 40 minutes, or until brown (add'l 10 minutes).

SINGLE-CRUST FOOD PROCESSOR PIE DOUGH

Steps:

• Combine the flour, cornstarch, and salt in a large bowl. Scatter the fat on a large flour-dusted plate. Measure the vinegar into a 1-cup glass measuring cup. Add just enough cold water to equal a scant ⅓ cup. Refrigerate everything for 10 to 15 minutes.
• Transfer the dry ingredients to a food processor. Add all of the fat, then pulse the machine six or seven times, until the pieces of fat are roughly the size of small peas.
• Pour the vinegar-water mixture through the feed tube in a 7- or 8-second stream, pulsing the machine as you add it. Stop pulsing when the mixture is just starting to form larger clumps.
• Turn the dough out onto your work surface and pack it into a ball. Put the dough on a sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk and refrigerate for at least 1 hour before rolling.

FOOLPROOF PIE DOUGH FOR A SINGLE CRUST PIE

Steps:

• 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

SINGLE PIE CRUST

Steps:

• Whisk together flour, salt and sugar in a large bowl.
• Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain.
• Using a fork, stir in ice water until dough almost comes together into a ball.
• Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.
• To prebake, preheat oven to 375°F Roll dough out to fit a 9-inch pie pan and trim the crust. Prick the bottom with a fork a few times.
• Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans.
• Bake for 25 minutes, until very lightly browned.
• Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges.
• Set aside to cool.

SINGLE PIE CRUST (VODKA)

Steps:

• 1. Process 3/4c flour, salt, and sugar together in food processor til combined, about 2 one-second pulses. Add butter and shortening and process til homogenous dough just starts to collect in uneven clumps, about 10 secs (will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom and redistribute dough evenly around processor blade. Add remaining 1/2c flour and pulse til mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 mins or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼c) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate til dough is firm, about 30 mins. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough. Refrigerate dough-lined plate til firm, about 15 mins. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 mins. Remove foil and weights, rotate plate, and bake for 5 to 10 mins additional minutes til crust is golden brown and crisp.

FEATHERLIGHT PIE CRUST - SINGLE CRUST

Steps:

• Mix together flour mix, xanthan gum and salt.Cut in shortening with a pastry cutter or knives until it looks like coarse crumbs, not too fine. Sprinkle ice water over flour mix.Gently mix the flour and water, breaking up large clumps with your fingers. The point is to lightly dampen most of the flour mixture without kneading the dough.Press the dough into a ball. Roll out between sheets of flour dusted plastic wrap. You should be able to see swirls of shortening in the dough as you roll it out. Transfer the crust to a pie plate. Fill and bake according to recipe directions.

PASTRY FOR SINGLE-CRUST PIE*

Steps:

• In a medium mixing bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all dough is moistened. Form into a ball. Fill and bake as directed for individual pies. Food processor directions: Prepare as above, except place steel blade in food processor bowl. Add flour, salt, and shortening. Cover and process with on/off turns until most of the mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 1/4 cup water though feed tube. Stop the food processor as soon as all the water is added. Scrape down the sides. Process with two on/off turns (mixture may not all be moistened). Remove dough from bowl; shape into a ball.

A SINGLE PIE CRUST

Steps:

• Mix flour and salt with a fork.
• Add shortening to flour. Cut in with the back of a fork or a pastry blender, until the mixture looks like very coarse cornmeal.
• Add water, one tablespoon at a time, tossing and stirring with a fork. Using your hands, mash the mixture and form into a ball.
• To roll dough, dampen the counter or table with a sponge. Spread plastic wrap on the surface. Place dough in center and flatten slightly. Cover with plastic wrap. Using a rolling pin, shape into a circle. Shortening should look like the veins of marble throughout the crust.
• Keeping dough between the plastic wrap, fold in half, and then half again. Refrigerate for 30 minutes - or even a few days.
• To use, unfold crust and remove plastic wrap from the top side. Flip over a pie dish and fit it inside. Remove the remaining layer of plastic wrap.
• Double recipe for a 2-crust pie.
• NOTE: To pre-bake, as for a custard pie, prick dough liberally with a fork. Line dough with parchment paper and place dried beans on top of parchment. Bake in pre-heated oven at 375 degrees for about 12 minutes. Remove paper and beans; continue baking until crust has browned a little.

SINGLE-CRUST PIE PASTRY

Steps:

• In a food processor combine flour, salt, and shortening. Pulse until mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 3T water. Stop processor as soon as water is added; scrape down sides. Process with 2 pulses(mixture may not look completely moistened) Remove pastry and form into a ball. Roll out.

PIE CRUST (SINGLE)

Steps:

• In a large bowl, mix the flour and salt together. Cut butter into 1/4 inch slices. Using a pastry blender, cut the chilled shortening, butter, and salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle the flour and fat mixture with 3 Tbsp. ice water. Gently mix, using a fork. If the crust seems dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather dough to form a ball, but do not overwork it. Flatten the dough into a 4 to 6 inch disk and place on a cool, floured surface. Roll crust outward from center. After every couple of rolls, rotate the rolling angle about 45º until you have rolled all around the crust. Always start rolling from the middle. Transfer the dough to the pie plate, and trim to about 1 inch overhang. Roll the excess and flute the edges of the crust. Cover fluted edge with foil until 15 minutes before baking is done. Bake at 350º, or until crust just begins to brown. Remove foil from fluted edge. Return crust to oven until pie crust is golden brown.

SINGLE PIE CRUST

Steps:

• mix flour, salt, sugar.
• GRATE butter ( MAKES IT EASIER TO MIX ) and add it with the shortening to flour. mix with hands until it forms a crumb like mixture.
• add ONLY ENOUGH WATER A TABLESPOON AT A TIME ONLY TILL DOUGH HOLDS , form a ball then shape into disc wrap in saran wrap refrigerate at least 1 hr.
• on a flour dusted counter roll dough starting from middle roll out and turn . form crust to pie dish , I prick mine a fork and freeze until firm. it is now ready to bake