Classic Pie Pastry
 
Prep time
Total time
 
My Mother and Grandmother always used this recipe for their pies; therefore this is one of my favorite pie crusts to make. Using all shortening makes such a tender and flaky crust. This recipe is quick and easy and doesn’t require refrigeration while preparing, however pie crusts will generally bake better with more flakiness and less shrinkage when chilled before baking. I have provided measurements for both a single and double-crust pie.
Recipe type: Pie Pastry | Pie Crust
Ingredients
Pastry for 9 Inch Single-Crust Pie:
  • 1¼ cups all-purpose flour, plus additional for work surface
  • ½ teaspoon salt
  • ⅓ cup vegetable shortening
  • 3 to 5 tablespoons ice water
Pastry for 9 Inch Double-Crust Pie:
  • 2½ cups all-purpose flour, plus additional for work surface
  • 1 teaspoon salt
  • ⅔ cup vegetable shortening
  • 5 to 7 tablespoons ice water
Instructions
Pastry:
  1. In a large mixing bowl, combine flour and salt; whisk together to mix. With a pastry blender or two knives, cut shortening into the flour mixture until the mixture resembles coarse crumbs.
  2. Add the minimum amount of water noted in the list of ingredients, mixing until all the flour is moistened and forms a ball. If the dough is crumbly and does not hold together, add an additional 1 to 2 tablespoons ice water, adding one teaspoon of water at a time until the dough is done and holds together. If the dough is too dry it will be difficult to roll out. If you feel you have added too much water, add a little more flour.
Single-Crust Pie:
  1. Form the dough into a flattened disc, about 6 inches in diameter.
  2. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible. Tip: Roll the dough to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan.
  3. Transfer the rolled dough to the pan. Trim any uneven edges with a sharp kitchen knife, leaving 1-inch extending beyond the edge of the pan. Roll the edge of the dough either inward or outward, and flute the edges
  4. Add desired pie filling and bake as directed in the recipe.
  5. Tip: Most pies can be refrigerated before baking. For less pastry shrinkage, cover the pie with plastic wrap and refrigerate until the pastry is firm, at least 30 minutes, before baking.
Double-Crust Pie:
  1. Divide the dough in half, and gently press the dough into a two 6-inch discs.
  2. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll one of the dough discs from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible. Tip: Roll the dough to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan.
  3. Transfer the rolled dough to the pan. Trim any uneven edges with a sharp kitchen knife, leaving 1-inch extending beyond the edge of the pan.
  4. Add desired pie filling and spread evenly.
  5. Roll out remaining dough disc to about 12 to 14 inches in diameter and about ⅛ inches thick, or at least 2 inches larger in diameter than the filled pie.
  6. Place dough on top of pie filling. Trim the dough to 1-inch beyond the edge of the pie pan. Roll the edge of the top dough under the edge of the bottom dough. Flute the edges to seal. Cut slits or decorative designs in the top to allow steam to escape.
  7. Bake as directed in the recipe.
  8. Tip: Most pies can be refrigerated before baking. For less pastry shrinkage, cover the pie with plastic wrap and refrigerate until the pastry is firm, at least 30 minutes, before baking.
Blind-Baked Pie Shell: This is a pre-baked pie crust that is normally used for refrigerator-type fillings, or fillings that are pre-cooked on the stovetop. I normally prefer to blind-bake pie shells without using pie weights just because it is quick and easy. I have found if the crust is thoroughly docked and the crust is then thoroughly chilled before baking, there is minimal puffing and shrinking of the crust during baking. I have also provided optional instructions below on using pie weights when blind-baking; this is another way of preventing the crust from puffing up while baking.
  1. Follow steps 1 through 3 for single-crust pie.
  2. After fluting the edges, prick the entire bottom and sides of the unbaked crust with a fork about ¼ to ½ inches apart. This is also known as “docking” the pie crust and allows steam to escape to prevent the crust from puffing up and shrinking as it bakes.
  3. After docking the pie shell, cover with plastic wrap and chill for ½ hour in the freezer to firm the dough, or refrigerate for 30 to 60 minutes to thoroughly chill the dough. Tip: I often prepare the pie crust to this step, cover with plastic wrap, refrigerate overnight, then bake the crust in the morning and finish the pie.
  4. Preheat oven to 425 degrees F.
  5. Bake: Place chilled pie crust on a baking sheet, and bake 15 minutes. Reduce heat to 375 degrees F. and continue to bake another 12 to 15 minutes or until crust is a light golden brown.
  6. Remove from oven. Place on a wire cooling rack to cool.
  7. Optional Pie Weights to Blind Bake: Using pie weights is another way to help prevent puffing of the crust during baking. After docking and chilling the pie crust, line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the crust with pie weights or dried beans or rice. Place on a baking sheet, and bake 15 minutes. Carefully remove the paper and pie weights or beans, reduce heat to 375 degrees F. and continue to bake another 12 to 15 minutes or until the crust is a light golden brown. Remove from oven. Place on a wire cooling rack to cool.
Pastry Hint 1: To transfer the rolled pastry to the pie plate, try one of the following:
Lightly sprinkle the work surface with flour and roll pastry to the desired size. After the pastry is rolled to the desired size, loosely roll the dough around the rolling pin, then gently unroll over the pie plate.
Or
Lay 2 large pieces of wax paper on the counter top, overlapping the long edges about 6 inches. Lightly sprinkle flour on top. After rolling the pastry to the desired size, pick up one side of the paper and gently fold the paper and pastry in half. Peel back the top of the wax paper from the pastry. Lay wax paper back on pastry, and turn paper and pastry upside down. Peel back the wax paper from the pastry. Lift the pastry and place in the pie pan.
Or
If work surface is a bare countertop or a non-stick mat, lightly sprinkle with flour and roll pastry to the desired size. If necessary, loosen the bottom of the pastry from the countertop with a dough scraper. Gently fold the pastry in half, and then fold again to make a quarter size. Lift the pastry and place in the pie pan.
Pastry Hint 2: Make sure the pastry has been rolled out large enough to line the pie pan bottom and sides and still have at least 1 inch of pastry overhanging the edge of the pan.
Pastry Hint 3: Don’t stretch the pastry when placing in the pie pan, otherwise when baking the heat will cause the pastry to shrink down in the pan. Instead, push and pat the pastry in the pan.
Pastry Hint 4: To make a pretty fluted edge, place your thumb and index finger about 1 inch apart on the inside edge of the pastry, pointing outwards. Place the index finger of your other hand on the outside edge of the pastry between the two fingers, and gently push the pastry toward the center of the pie. Continue around the entire edge.
Recipe Notes
Pan: One 9" Pie Blind Bake Oven Temp: 425° Prep Time: 30 Minutes Bake: Unbaked, or Blind-Baked Before Filling Blind Baking Time: 12 to 15 Minutes Yield: Single or Double Crust Storage: Cover Room Temperature or Refrigerate
Recipe by at https://thebakingpan.com/recipes/pastry/classic-pie-pastry/