Perfect Pie Crust
Perfect Pie Crust
This is the simplest pie crust you can imagine making, and every single time I’ve ever served this or taken a pie somewhere, I’ve gotten compliments on the crust.
1 cup whole wheat flour or all-purpose flour
½ teaspoon salt
⅓ cup plus 1 tablespoon coconut oil, vegetable shortening, or cold butter (I use butter)
2 to 3 tablespoons cold water
2 cups whole wheat flour or all purpose flour
1 tsp salt
⅔ cup plus 2 TBS coconut oil or vegetable shortening
4 to 6 TBS water
measuring cups and spoons
pastry cutter or fork
If making a pre-baked pie crust, heat oven to 475° degrees F.
Sift together flour and salt. Cut in shortening, using pastry blender or a fork until particles are size of small peas. Add cold water 1 tablespoon at a time gently stirring until all of the flour is moistened and forms a ball (you do not want it to feel ‘wet’). Please note that the less you “handle” this, the lighter and flakier your crust will be.
Gather pastry into a ball (for two crust pie, shape into two balls) and place on a lightly floured surface. Gently press it flat, then turn it so that flour will be on both sides. Roll with a rolling pin into an 11-inch circle (for a 9-inch pie plate – instructions for tarts and such will be included in the individual recipes.) Try not to roll too much or start over and re-roll too often so that your crust can stay as delicate as possible.
Fold in half, then in half again so that you have a wedge shape (if a two-crust pie, and this is the top crust, cut slits in the edges while it’s folded to help vent the pie). Gently lift and place in the pie plate with the tip of the wedge in the center. Gently unfold the dough. It should overlap the pie plate by an inch all the way around.
For a one crust pie, fold the dough under all along the lip of the plate, then crimp.
For a two-crust pie, fill the pie crust, then place the top crust on top of the pie and pinch the edges of the bottom and top crust together. Fold the dough under all along the lip of the plate and crimp.
For a baked pie crust: When you’ve put the crust in the pie plate and crimped the edges, prick the bottom and sides of the pastry with a fork. Bake in preheated oven, 475ºF, for 8-10 minutes until lightly brown.
1 to 2 pie crusts.
|Very low in sugar
This pie crust can be used for just about any kind of pie – from apple to pumpkin to chicken pot pie. It is light and flaky and simple tasting.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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This is the exact same recipe I use. I usually add about a tablespoon of sugar to the crust for a sweet pie, though – it helps it to brown nicely on the bottom and top.