This EASY Pie Crust Recipe is a winner every time! And it only requires just 3 ingredients!
Oh hey! It Meghan and I’m back!! I am so excited about this months post! Today I want to make something thatused to intimidated me for years. This EASY pie crust! And just in time for Thanksgiving!
Its so simple, just follow each step and you will have the most flaky easy pie crust that will impress your guest when you can finally say, ‘yes I did make the crust!’
EASY Pie Crust Recipe
Step 1
We only need 3 things for this easy pie crust! Plus water… haha!
We are going to put the flour, shortening, and salt, in a bowl and blend with a fork…
In a small container with a lid combine 6 Tablespoons flour and 1/2 cup water and shake until combined…
Step 4
Pour onto the shortening mixture and gently combine. Be GENTLE. The more you work the dough the tougher it gets…
Step 5
Form into a ball and lay on a floured surface…
Step 6
Cut your easy pie crust dough into 4 pieces. You will have enough dough for the top and bottom of 2 pies. Take one of the quarters and roll it into a ball and then flatten it with your palm. Flour the top and start rolling from the middle, turning a quarter turn with each roll.
Step 7
Don’t hesitate to sprinkle your surface or the top of your dough with more flour so it doesn’t stick. When it is about 12 inches in diameter place the dough over the rolling pin and lay onto your pie dish…
For one easy pie crust cut and crimp the edges and and poke holes in the bottom with a fork. Bake at 400 degrees for 12-15 minutes, or until the edges are golden brown.
Optional:
For a double crust, put in the filling before cutting the edge of the bottom crust. Water you fingers and wet the edge of the bottom crust slightly. Place on the top crust, cut the extra and crimp the dough all the way around. Make steam holes in the top, sprinkle with sugar, and bake at 375 degrees on a metal cookie sheet(it helps to cook the bottom crust), for 50-60 minutes. The crust should be slightly browned and the filling should be bubbling through the steam holes.
Combine the 2½ cups flour, shortening, and salt, in a bowl and blend with a fork until it forms pea sized crumbs. In a small container with a lid combine 6 Tablespoons flour and ½ cup water and shake until combined.
Pour onto the shortening mixture and gently combine. Be GENTLE. The more you work the dough the tougher it gets. Form into a ball and lay on a floured surface.
Cut into 4 pieces. You will have enough dough for the top and bottom of 2 pies. Take one of the quarters and roll it into a ball and then flatten it with your palm. Flour the top and start rolling from the middle, turning a quarter turn with each roll.
Don’t hesitate to sprinkle your surface or the top of your dough with more flour so it doesn’t stick. When it is about 12 inches in diameter place the dough over the rolling pin and lay onto your pie dish.
For one pie crust cut and crimp the edges and and poke holes in the bottom with a fork. Bake at 400 degrees for 12-15 minutes, or until the edges are golden brown.
For a double crust, put in the filling before cutting the edge of the bottom crust. Water you fingers and wet the edge of the bottom crust slightly. Place on the top crust, cut the extra and crimp the dough all the way around. Make steam holes in the top, sprinkle with sugar, and bake at 375 degrees on a metal cookie sheet(it helps to cook the bottom crust), for 50-60 minutes. The crust should be slightly browned and the filling should be bubbling through the steam holes.
Recipe Source: Mary G.
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3. Name the simple ingredients used in making a pastry crust (shell). Main ingredients are flour, salt, fat and water. Sometimes an acid like vinegar or sour cream is added for texture and flavor.
If you don't have pie weights, you could use something similar like pennies, dry beans, dry rice, or even sugar. I don't recommend blind baking your crust without anything to weigh it down though, because it will likely lose its shape, bubble, and shrink.
I have a few sets of ceramic pie weights (they never sell enough in one pack so I had to get a bunch to make sure I have enough), but you do not need to buy weights! Dried beans or rice works great, or you can use sugar to weigh down the parchment paper.
The number one tip most pie dough recipes will emphasize is using cold butter, cold water, cold hands—really cold everything. The colder the butter (or shortening) stays in the dough, the more it can stay self-contained until it hits the oven, creating bigger pockets of air.
Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts. It's part of what makes these pumpkin whoopie pies so delectable.
Mix together the flour and salt by sieving. Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making.
If a salted fat is used, the amount of salt in the recipe should be decreased. Water is the most common liquid used in pastry although milk and other liquids may be used. Liquids hydrate or moisten the flour so that sufficient gluten can be developed to form a cohesive dough.
pastry, stiff dough made from flour, salt, a relatively high proportion of fat, and a small proportion of liquid. It may also contain sugar or flavourings. Most pastry is leavened only by the action of steam, but Danish pastry is raised with yeast.
All you need are 5 easy ingredients to make pie crust — flour, butter, salt, sugar (optional) and ice water — plus about 15 minutes of active prep time if you would like to make this recipe completely by hand. (Or less than 10 if you happen to own a food processor, which makes this recipe even easier.)
There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.
If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes.If the crust is store-bought, I pre bake for 30 minutes.
Some bakers skip the pie weights and just dock the pie crust from the beginning, but I've never had luck this way. The sides of my pie crust still shrink down. So I always use pie weights, remove them after the edges begin to turn brown, dock the crust with a fork, then return it to the oven so the bottom cooks.
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