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    You are in: Home / Baking / Basic Pie & Pastry Crust + Tips & Tricks Recipe
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    Basic Pie & Pastry Crust + Tips & Tricks

    Basic Pie & Pastry Crust + Tips & Tricks. Photo by kiwidutch

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    4Susan's Note:

    Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper

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    Units: US | Metric


    1. 1
      Cut shortening into flour/salt until it looks like peas.
    2. 2
      Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
    3. 3
      Divide dough in half and roll thin.
    4. 4
      This makes two single piecrusts or one double crust pie.
    5. 5
    6. 6
      To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
    7. 7
      For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
    8. 8
      To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
    9. 9
      Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
    10. 10
      Toss ingredients with a fork, lightly and quickly, rather than stirring.
    11. 11
      Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
    12. 12
      To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
    13. 13
      Try rolling some grated cheese into the dough when making an apple pie.
    14. 14
      Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.

    Ratings & Reviews:

    • on October 08, 2012


      Best recipe I've ever tried. Very easy to roll out and handle, nice and smooth, and doesn't get tough even though I took the parts I trimmed off my pie, re-rolled it out, and made cut outs to put on top. Turned out great! :)
      My search for a great pie crust recipe stops here!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2010


      This was a beautiful crust for savory tarts. Definitely a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2009


      This was super easy to make and turned out great. I used gluten free flour instead since i am a celiac, and the crust turned out nice and flaky.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Basic Pie & Pastry Crust + Tips & Tricks

    Serving Size: 1 (701 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1588.6
    Calories from Fat 939
    Total Fat 104.3 g
    Saturated Fat 25.9 g
    Cholesterol 0.0 mg
    Sodium 586.9 mg
    Total Carbohydrate 143.0 g
    Dietary Fiber 5.0 g
    Sugars 0.5 g
    Protein 19.3 g

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