RECIPE IDEA: Traditional Pie Crust, Just the Basics
Don here. I’m the pie maker in the family. When Lois makes a pie, she uses Pet-Ritz premade pie crusts from the dairy case. I make mine from scratch.
This recipe covers making two Traditional Pie Crusts for a fruit pie. There is a short variation in the recipe regarding how to make a Traditional Pie Crust for an icebox pie, such as Lemon Meringue Pie.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Traditional Pie Crust
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter cut into small pieces or 3/4 cup Crisco
- 4 Tablespoon water
- Combine the flour, salt and butter in a food processor and pulse until the mixture resembles coarse crumbs.
- With the processor running, slowly add the water until the dough forms into a ball. (You may have to stop and scrape the dough from the sides to be sure it is all blended.)
- Roll the dough into a ball and divide it in half.
Then, on a lightly floured counter, press each half into a disk.
- Wrap in plastic separating the two disks with waxed paper and refrigerate for at least one hour.
- Heat the oven to 450F degrees.
- On a lightly floured surface (I use parchment, butcher paper or freezer paper) roll out one pastry disk to a 10-inch round.
- Carefully fit it into a deep-dish pie pan.
- Trim the crust allowing for about a 1-inch overhang.
- (A) For a fruit pie, mound the filling mixture onto the pie shell, or (B) for an icebox pie, prick the pie shell several times and bake at 350F degrees for about 15 minutes until it begins to brown. Remove and cool before filling with cold pie filling.
- Continuing with the process for the fruit pie: Roll out the other pie crust disk large enough to cover the top pie with some overhang.
- Trim the top crust, fold the edge under the bottom crust and crimp the two together.
- Cut steam vents in the top crust.
- Brush the top crust with the egg yolk and sprinkle a cinnamon sugar mixture over the top crust.
- Bake at 450F degrees for 10 minutes; then reduce the temperature to 350F degrees and bake for 50 minutes longer.
- Let the pie cool before cutting into individual serving-size pieces.
Making the dough only takes about 15 minutes, but you have to refrigerate it for at least one hour before rolling it out.