Plain Pie Pastry
Don't handle them too much and you'll be just fine! And practice....and do not go to the store and buy the store bought kind...that's just plain cheating! :)
Featured Pinch Tips Video
- 1 1/2 c
- all-purpose flour
- 1/2 tsp
- 1/2 c
- butter crisco
- 4 - 5 Tbsp
- ice water (i always use 5 tbs!)
Make sure your rolling pin and your pastry mat is lightly floured..
Roll pastry to an even thickness. Try not to stretch it as you're transferring it to the pie place.
To do this, roll your pastry over your rolling pin and roll it over the pie plate gently.
Trim 1/2 to 1" beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Pierce bottom and sides well with a fork. (If filling and crust are baked together, do not prick...like a cherry pie, etc) For a single crust, bake at 450 for 10 to 12 minutes or until golden.
Check that your oven temperature is accurate. If it's too low,and you're making a two-pie crust for a cherry or apple pie, the bottom crust will be soggy.
For a double crust pie, trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie.
Trim top crust 1/2" beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry. If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge.
Follow individual pie directions for oven temp.