Basic Pastry Recipe for a 9″ – 11″ Pie Plate

AuthorJessica F.
RatingDifficultyBeginner

Not only does this crust taste great, but it's also super easy to make. The directions include options for different types of pie crusts (such as blind, double crust etc.) Follow the applicable steps accordingly.

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Yields1 Serving
Prep Time15 minsCook Time12 minsTotal Time27 mins
 1 cup all-purpose flour
 ¼ tsp salt
 ½ cup Crisco (butter flavor or plain)(no substitutions)
 ¼ cup cold water
1

Gather pie plate, medium bowl, rolling pin, sharp knife, fork, measuring cups and spoons, and a firm rubber spatula.

2

Mix flour and salt well. Cut in Crisco with a firm and not bendy rubber spatula. Stir in water all at once with a fork until mixture begins to hold together a little.

3

Flour a work surface generously. Dump out pastry mixture and begin to work together into a ball. You don't have to be super careful, but don't beat it up either. Just use a normal touch. When mixture begins to form into a ball, round it up into a disk and dredge it with flour, smoothing edges.

4

Flour your rolling pin, add more flour to surface area as needed, roll out pastry from center to edge in all directions until about 2" bigger all around than the diameter of your pie plate.
If this is a top crust and you are using a pie bird, cut an "X" into the center now.

5

For a bottom crust, roll pastry onto your rolling pin, then unroll into your pie plate.

6

Lift outer edges gently and "seat" pastry into the plate without stretching. Trim edge to 1/2" for blind shell or bottom of a double crust pie.

7

For a blind shell, roll edges under flush with edge of pie plate. Crimp edge all around. Poke entire shell in all directions and up sides - even in each flute - with a dinner fork.

8

Bake at 450° for 6 minutes. Check to see if it is slipping off the edge and if so, gently push it back up onto the flat edge of the pie plate rim with the back of a teaspoon. (Don't worry if it looks greasy where you pushed it back up, it will bake fine.) Bake for approximately 6 minutes more or until golden brown. Cool and fill.

9

For a single unbacked crust (i.e. Dutch Apple Pie), roll edges under, flute, but do not pick crust. Fill - (cover edges with strips of foil for first 20 minutes of backing, then rove and complete backing) - and bake.

10

For a double crust bottom shell, trim pastry to 1/2" all around, fill shell and dampen outer edge of bottom crust all around (makes top crust stick better). Put on top crust by rolling pastry onto pin and then unrolling onto filled pie (over pie bird if using one). Trim pie crust to a little more overhang than bottom - tuck top edge under bottom edge all around, flute, (cover edges with fold for first 20 minutes bake.

11

For a double crust top (without a pie bird), roll pastry onto your pin, then unroll onto filled bottom shell. Flute and cover edges with foil as mentioned in step 10 above. Cut vents or poke with a fork then bake.

CategoryCuisineCooking MethodDiet, ,

Ingredients

 1 cup all-purpose flour
 ¼ tsp salt
 ½ cup Crisco (butter flavor or plain)(no substitutions)
 ¼ cup cold water

Directions

1

Gather pie plate, medium bowl, rolling pin, sharp knife, fork, measuring cups and spoons, and a firm rubber spatula.

2

Mix flour and salt well. Cut in Crisco with a firm and not bendy rubber spatula. Stir in water all at once with a fork until mixture begins to hold together a little.

3

Flour a work surface generously. Dump out pastry mixture and begin to work together into a ball. You don't have to be super careful, but don't beat it up either. Just use a normal touch. When mixture begins to form into a ball, round it up into a disk and dredge it with flour, smoothing edges.

4

Flour your rolling pin, add more flour to surface area as needed, roll out pastry from center to edge in all directions until about 2" bigger all around than the diameter of your pie plate.
If this is a top crust and you are using a pie bird, cut an "X" into the center now.

5

For a bottom crust, roll pastry onto your rolling pin, then unroll into your pie plate.

6

Lift outer edges gently and "seat" pastry into the plate without stretching. Trim edge to 1/2" for blind shell or bottom of a double crust pie.

7

For a blind shell, roll edges under flush with edge of pie plate. Crimp edge all around. Poke entire shell in all directions and up sides - even in each flute - with a dinner fork.

8

Bake at 450° for 6 minutes. Check to see if it is slipping off the edge and if so, gently push it back up onto the flat edge of the pie plate rim with the back of a teaspoon. (Don't worry if it looks greasy where you pushed it back up, it will bake fine.) Bake for approximately 6 minutes more or until golden brown. Cool and fill.

9

For a single unbacked crust (i.e. Dutch Apple Pie), roll edges under, flute, but do not pick crust. Fill - (cover edges with strips of foil for first 20 minutes of backing, then rove and complete backing) - and bake.

10

For a double crust bottom shell, trim pastry to 1/2" all around, fill shell and dampen outer edge of bottom crust all around (makes top crust stick better). Put on top crust by rolling pastry onto pin and then unrolling onto filled pie (over pie bird if using one). Trim pie crust to a little more overhang than bottom - tuck top edge under bottom edge all around, flute, (cover edges with fold for first 20 minutes bake.

11

For a double crust top (without a pie bird), roll pastry onto your pin, then unroll onto filled bottom shell. Flute and cover edges with foil as mentioned in step 10 above. Cut vents or poke with a fork then bake.

Basic Pastry Recipe for a 9″ – 11″ Pie Plate

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