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I’ve written a post for Father’s Day titled Make Dad a Cherry Pie for Father’s Day. It’s a photo tutorial teaching you how to make a pie from scratch.
Its a pretty long post and only teaches how to make cherry pie.
I decided to break it up into two posts.
A traditional pie crust can be used for many different kinds of pies as well as quiche. It is the foundation for most pies enjoyed every day. So I think a tutorial on how to make a pie crust deserves to stand on its own.
This way, when I write future tutorials for various kinds of pie made with a traditional crust, I can link back to this article for how to make the crust rather than rewrite the instructions and take new photos each time. Readers who already know how to make a pie crust can get straight to the new pie recipe.
I also recorded a video today demonstrating how to make a pie crust. I’m brand new to blogging and all the technology involved so I need to learn how to edit a video in Adobe Premier. When I get that learned and get the video edited, I’ll post it on my Youtube Channel.
How to Make a Pie Crust
2 cups all-purpose flour
½ cup of shortening (lard, vegetable shortening, butter, or solid coconut oil all make fine pie crust)
1 teaspoon salt
1 ½ cups of iced water
Put flour, shortening, and salt into a large mixing bowl.
With the mixer on the lowest speed, mix these ingredients together until the mixture resembles coarse crumbs or quick oatmeal.
Slowly add ice water to the mixture a little at a time and mix slowly with the mixer until a dough that you can shape with your fingers forms.
There. Now your pie crust is ready to be shaped into a ball.
Shape the dough into a ball and place it on a lightly floured surface.
Cut it in half.
Assembling a Two-Crust Pie
For a two-crust pie, roll one half first. Roll the dough until it is about 2 inches wider than the diameter of the pie pan.
Gently lift the edges of the rolled dough and fold in half.
Gently lift the edges of the dough and fold again in a quarter-fold.
Gently pick up the dough and place it in the pie pan.
Unfold the dough in the pie pan.
Trim the edges of the crust with a sharp knife.
Fill with the pie filling.
Roll out the other half and place it on the top of the pie following the same procedure as for the bottom crust. Pinch the edges of the crusts together.
Use your index fingers and thumb to make the traditional ripple in the edge of the crust.
Bake the pie according to recipe instructions for the particular pie you’re making.
Assembling a One-crust Pie
For a one-crust pie, only roll out one of the halves of the dough. Put the other half in the freezer to use later.
If you’re making a cream pie, such as Banana Cream, Coconut Cream, Chocolate, Lemon Merengue – any pie that is served chilled – you will bake the crust in the oven at 400° for about 15 minutes. Then let it cool and fill it with your recipe’s filling.
If you’re making a baked one-crust pie such as Pumpkin, Sweet Potato, Custard, etc., you will pour the filling into the uncooked crust and bake everything at once. This is also done with a quiche (which is basically just a savory custard pie).
I love making pie. Making a pie from scratch is kind of becoming a lost art. I hope you’ll try making a pie and make the crust from scratch. There’s no shame in buying a refrigerated pie crust. If you don’t enjoy the process or don’t have time, that’s perfectly ok. You have to do what works for you.
For me, it’s easier to just make it because I always have the ingredients on hand and now that I’m experienced I can turn out a pie crust in about 10 minutes.
I also want to make sure this skill is passed on to those who want it.
Let me know if you have any questions about how to make a pie crust. I’m right here and happy to help.
PS: Isn’t that Daffodil-colored Fiestaware pie pan just the prettiest! 🙂 Click on the affiliate links below to get one like it, or in another of Fiestaware’s gorgeous colors or any other baking equipment you might need. Or just click to shop for anything you want. You not restricted to ordering just the item in the link you clicked. 🙂
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