Tuesday, February 24, 2009

Pie Crust . . . So Much Better Homemade

Pie crust is yummy, but if you are like me, you probably aren't crazy about those pre-made pie crusts that you can buy at the store. Homemade is definitely the way to go. It is quick, easy, and inexpensive. The recipe I use is from the old Betty Crocker cookbook. This makes enough pastry for one single-crust 10 inch pie.

1/2 cup shortening
1 1/3 cups flour
1/2 teaspoon salt
3-4 tablespoons water

Cut shortening into flour and salt until pea-sized. Add water. Form pastry into a ball. Roll out. Fold into quarters, lay in pie plate, and unfold. Fold edges under and flute.

If you are baking the crust alone, like I did this time, prick bottom and sides well with a fork, (bottom and sides of the pie, that is!) and bake at 475 for 8-10 minutes.

If you are filling the pie, bake as the recipe you are using directs.

By the way, this pie-crust recipe is (super-pie-crust-picky) husband approved.

Here are some links to more pie crust basics.
Basics of Cooking - Pie Crusts
Pie Crust Tips, How-To's & Troubleshooting
How to Make Pie Crust

And here are a couple for fancy flutings.

P.S. Come back tomorrow to see what this pie crust was used for!


  1. This would be perfect for pie week! Submit it and you could be a pie princess!

  2. Thanks for this recipe:) Pie crusts are something I've always been afraid to try. This recipe seems easy enough so I might just try this one!


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