Basic pie crust recipe
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieThe following appear in the old-fashioned apple pie entry but I am posting the pie crust recipe as a stand-alone entry for easy reference so I don’t need to repeat it in future pie entries.
This is a recipe for a double-crust pie. Use only half of the ingredients for a single-crust pie.
Ingredients:
2-1/2 c. of all-purpose flour
1/2 c. of butter, chilled and cut into small pieces
1/2 c. of vegetable shortening (I use Crisco)
1 tsp. of salt
1 to 2 tbsps. of sugar, depending on how sweet you want your crust
about 1/3 c. of ice cold water
In a bowl, stir together the flour, salt and sugar. Add the butter and shortening.
Cut the butter and shortening into the flour (I do this by rubbing with my fingers) until the mixture resembles coarse crumbs.
Add ice cold water, little by little, mixing as you go until the dough can be gathered into a ball. The dough should NOT be sticky.
Divide the dough into two portions, one slightly larger than the other. Take the larger portion and roll between two large pieces of baking (wax) paper, starting at the center and rolling outward in all directions.
Keep rolling until the dough is less than a quarter of an inch thick.
Remove the top layer of wax paper. Lift the dough by holding the edges of the bottom piece of wax paper and invert onto the pie dish. Peel off the wax paper and pat the dough to fit into the dish snugly.
Roll the remaining piece of dough but keep it covered with wax paper.
When the filling has been poured into the dough-lined pie pan, remove the top piece of wax paper from the prepared smaller crust. Hold the bottom piece by the edges to lift the crust and invert it over the filling. Trim the top crust so that the overhang is a bit longer than that of the bottom crust. The longer overhang of the top crust makes folding and sealing easier and it prevents the formation of a too thick crust along the edges.
Fold the overhang of both the top and bottom crusts, pressing them tucking underneath. Crimp the edges: Place your left thumb on the edge of the crust. Place the thumb and forefinger of your right hand on top of the crust to within half an inch of the left thumb (do the reverse if you’re left-handed). Push your left thumb inward while your right thumb and forefinger push outward. Keep doing this until the edges of the crust are uniformly crimped.
Take a thin knife and punch slits all over the top crust. You can also use a fork. This is not for decorative purposes but to create holes to let steam from the filling escape. Otherwise, the top crust will bubble up and create a space between it and the filling.
Next, beat and egg with a little milk. Brush the mixture all over the top crust…
… including the edges.
Your pie is now ready to go into the oven.
Click below for the illustrated version.
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Last updated on August 20, 2009 @ 11.32 a.m.
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Ms. Connie, pwede kaya na gamitin yung dough recipe na ‘to sa paggawa ng empanada? I-double or triple ko lang yung measurements para dumami yung dough?
Oops, sorry, missed your comment. Yes, same recipe for empanada crust but you’ll have to roll the rough thinner.
can i used 1 cup butter instead using half cup shortening ?
Yes, but the crust won’t be as flaky.
Hello Ms Connie! I tried several of your recipes and it was a sure hit! My family loved it! Now I want to try to make desserts for them however I only have a small convection oven which has a max of 250 degrees lang in temp. For example, if it says in the recipe that I need 350 degrees & cook it for 30mins, can I still use my small oven and cook it for an hour instead of 30mins? Please advise. Thanks and more power!
Does your oven have thermostat setting? Hard to tell because I don’t know how your oven operates.
Hi Ms Connie! There’s actually no thermostat setting. Just a dial knob in which you can set the temp to 250degrees (maximum temp). It’s actually a roaster, toaster and convection oven in 1. Any suggestions?
You mean an oven toaster? There are ready mixes meant for oven toasters. But most baking projects require an oven with thermostat control.