"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pie Crust Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pie Crust, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
Single Crust:
1¼ cups all-purpose White Lily flour
2 tbsp cold butter
½ tsp salt
3-4 tbsp ice water
¼ cup shortening, chilled


Double Crust:
2¼ cups all-purpose White Lily flour
¼ cup cold butter
¾ tsp salt
6 tbsp ice water
½ cup shortening, chilled

Directions:
Directions:
Single Crust:
Mix flour and salt. Cut in shortening and butter until pieces are pea-sized. Sprinkle 1 tbsp of the water over parts of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat until all flour mixture is moistened. Form dough into a ball. Wrap tightly in plastic wrap and refrigerate at least 1 hour. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.)

On lightly floured waxed paper, roll dough from center to edges into a circle 12" in diameter. Place a 9” pie plate over dough. Gently place your hand under wax paper and flip dough into pan; remove and discard waxed paper. Ease pastry into pie plate without stretching. Trim to 1” beyond edge of pie plate, fold under extra pastry, crimp edge as desired. Do not prick pastry. Freeze the unbaked pie crust until firm (30 minutes) before filling or baking.

For a prebaked piecrust, heat oven to 375º. Line the chilled pie crust with a double layer of aluminum foil, covering the edges to prevent burning. Fill the crust with pennies and bake for 20-25 minutes, then remove the pennies and foil and either let the crust cool (for a partially-baked crust) or continue to bake for 10-15 minutes for a fully-baked crust.

Double Crust:
Divide in half before rolling on waxed paper.

NOTES about pie crusts:

** Don’t overwork the mixture when adding shortening to flour, or the pastry won’t be flaky. Roll pastry out to an even thickness; a void stretching it when transferring to a pie plate so it doesn’t shrink when baked.

** Glass pie plates or dull metal pie pans retain heat and brown piecrust evenly. Shiny metal pie pans work better for crumb crusts.

** For a double crust, be sure to cut slits in the top crust so the steam can escape and keep the filling from bubbling so much. Place the double-crust pie on a pizza pan or baking sheet before sliding into the oven, just in case it bubbles over. Your fruit pie needs to bubble in the center so the cornstarch or flour will be cooked. After it’s baked, let the pie cool at least 2 hours so cut pieces will hold together better.

Personal Notes:
Personal Notes:
There is nothing like a homemade pie. The traces of flour on Granny’s cheek. The aromas. The nibbles. Mmmm, and the leftover pie crust strips she would sometimes sprinkle with cinnamon and bake just for me (unless Nan or Mick got wind of it). She would sometimes brush the top crust with milk, then sprinkle it with sugar to give the baked pie sparkle.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!