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! :)
How to Make Plain Pie Pastry
- 1Measure your ingredients accurately. Too much flour makes pastry tough, too much shortening makes it crumble, and too much water makes it tough!
- 2Stir together the flour and salt. Then cut in shortening until the mixture resembles coarse crumbs. If you overwork the mixture, your pastry may not be flaky.
- 3Add COLD water gradually to the flour mixture, then gentle toss it together just until it's even moist. I use a hand-held pastry blender.
- 4To roll out dough with little sticking, use a rolling pin with a cotton knit cover and a pastry cloth. I don't do this, but it's good advice. I use a regular wooden rolling pin and a plastic pastry mat from Tupperware. It works fine.
- 5Remove the pastry from the bowl and roll into a ball. Mash "ball" kind of flat with your hand before you use the rolling pin, keeping the edges round and not ragged. This takes some practice.
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.
- 6Fit pastry into your 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.
- 7Use a glass pie plate or dull metal pie pan so the pastry browns evenly.
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.
- 8For a double crust pie, make two pie crusts by doubling the recipe.
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.