Mom's Pie Crust
Recipe: #13432
July 27, 2014
Categories: Desserts, 5 Ingredients Or Less, Birthday, Christmas, Easter, Fathers Day, Mothers Day, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs Non-Dairy, Vegetarian, Flour, Pies, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Double the recipe if you need a top crust too. Triple the recipe for a 9 x 12 cobbler.
Step 2
Whisk flour and salt, cut in shortening with a pastry cutter or fork until mixture resembles peas.
Step 3
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.
Step 4
Press into a disk, wrap with Saran wrap and put in fridge to rest for 5 minutes.
Step 5
If you need a pre-baked pie shell, preheat oven to 350 degrees.
Step 6
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.
Step 7
Fold dough in half and place in 9" pie plate. It should overhang by 1/2 inch.
Step 8
Fold overhang under and pinch dough between fingers to form a scalloped edge.
Step 9
If pre-baking, pierce bottom with a fork several times and bake for 12-15 minutes or until done.
Step 10
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
- Rolling Pin