Mom's Pie Crust
July 27, 2014
"Mom and her sister, Aunt Phyllis, were famous for their pies. This crust is delicious and is big part of why Mom's pies were so good. If you're a beginner, use my sister Lauren's crust recipe instead, listed under my recipes. For a pre-baked shell, prick bottom of pie shell and bake at 350 degrees for 12-15 minutes or until done. If pie will have meringue, use crust guard for pre-bake."
- Serving Size: 1 (26.8 g)
- Calories 136.4
- Total Fat - 9.1 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 145.7 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.4 g
- Sugars - 0 g
- Protein - 1.6 g
- Calcium - 2.5 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Double the recipe if you need a top crust too. Triple the recipe for a 9 x 12 cobbler.
Whisk flour and salt, cut in shortening with a pastry cutter or fork until mixture resembles peas.
Add ice water and stir with a fork, then form into a lump with your hands. Don't overwork the dough once you've added the water.
Press into a disk, wrap with Saran wrap and put in fridge to rest for 5 minutes.
If you need a pre-baked pie shell, preheat oven to 350 degrees.
Roll out dough on a floured board with a floured rolling pin. To roll, sprinkle flour on top of the dough and roll gently rotating the crust a little each time. Then sprinkle a little more flour on top and flip dough, and continue rolling gently, concentrating on the middle of the dough. The circle doesn't have to be perfect.
Fold dough in half and place in 9" pie plate. It should overhang by 1/2 inch.
Fold overhang under and pinch dough between fingers to form a scalloped edge.
If pre-baking, pierce bottom with a fork several times and bake for 12-15 minutes or until done.
As long as you've already made a mess, might as well make a few extra pie crusts and keep them in the freezer. You can go directly from the freezer to the oven with a pyrex pie plate, as long as it isn't wet.
Tips & Variations
- Rolling Pin