Homemade Pie Crust

Printed from: www.grandmotherskitchen.net

Ingredients

Makes (2) 9" Crusts

1 1/2 cups all purpose flour, sifted

3/4 teaspoon salt

3/4 cup butter, cold

4-5 tablespoons ice cold water

Directions

Mixing the Dough:

1. Measure the flour into a mixing bowl and mix in the salt, add in the butter.

2. With a pastry blender or two knives, cut in until you have it the consistency of coarse meal.

3. One spoonful at a time, sprinkle with the cold water.

4. Mix lightly with a fork until the dough clings together and cleans easily from the bowl.

5. Separate into two evenly sized flattened balls and chill until you are ready to use or at least 30 minutes.

To Roll Pastry:

1. Use a lightly floured surface or a pastry cloth and lightly floured rolling pin.

2. Roll out each of the flattened balls.

3. If you only require one for the recipe, then just roll out one and you can freeze the other until you need it. store in a freezer bag.

4. Roll out the crust so it is about 1" larger than the plate you are putting it in.

5. If preparing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust.

To Line The Plate:

1. Roll the pastry over your rolling pin and transfer it to the pie plate.

2. Unroll it and ease into place, being careful not to stretch the pastry.

3. Trim off any extra pastry, and freeze, or else use to decorate the top of your pie.

For Baked Pie Shells:

1. Flute the edge of the pastry in your favorite way.

2. Prick with at fork at 1" intervals and bake in a preheated oven to 450˚F for 10-12 minutes or until golden brown.

3. Cool before adding the cooked filling.

For Unbaked Pie Shells:

1. Prepare as above but do not prick the pastry.

2. Add the uncooked filling and bake as directed in the filling recipe.

Double Pie Crusts:

1. Add filling to the pastry lined pie plate and moisten the edge.

2. Roll out the top crust, roll over rolling pin and unroll on filled pie.

3. Trim off the excess pastry; seal the edge and flute.

4. Make slits in the center to allow steam to escape.

5. Bake as directed in the filling recipe.

ENJOY!

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