Make a Flaky, Homemade Traditional Pie Crust. No need to buy one. Just 4 ingredients, and you probably have them. Flaky, delicious Traditional Pie Crust.
Traditional Pie Crust, Just the Basics
Don here. I’m the pie maker in the family. When Lois makes a pie, she uses Pillsbury Pet-Ritz premade pie crusts from the dairy case. The step-by-step method of a recipe sometimes baffles her.
But, really, it’s easy and once you get the hang of it, you won’t even need a recipe. I make mine from scratch.
For easy pie crust making a good food processor makes your life simple.
Check out the recipe…
Bake the Crust and Pie All At Once
This recipe covers making two Traditional Pie Crusts for a fruit pie, such as a Blueberry Pie (pie and crust are baked at the same time), or two pie crusts to use in two open-faced pies. With Thanksgiving right around the corner, I’ll be making a few pies, including two Pumpkin Pies, which use one crust each and you don’t prebake the pie crusts.
Bake the Crust First For a Cream 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, which you do need to prebake.
The picture below shows the Traditional Pie Crust, ready for crimping the edges. For an unbaked pie like Lemon Meringue, prick the crust a few times before baking. Add pie weights or beans to maintain shape.
For Pumpkin Pie, however, you just fill it and bake it with the filling. (No pricking.)
Traditional Pie Crust Recipe
Traditional Pie Crust
Flaky, delicious 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
- 1 egg yolk (optional)
- 1/2 teaspoon cinnamon/sugar mixture (optional)
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.
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Traditional Pie Crust Recipe Nutrition Information (Crust Only)
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