How to Make a Pie Crust

Four ingredients, that's it! The first column is for a single pie crust, without a topper. The second column is for either two single pie crusts, or one crust plus a topper. Follow the steps in the last column and see the following photos with captions for extra detail. How to mix the crust? That depends on you and what equipment you have. It can be done with two hands and table knives: a slow and tedious process. I use a food processor, with short pulses until a nice round ball is formed. Use as little pulsing as possible. Add a tiny bit more ice water if the dough seems difficult to form into a ball. 

Some say butter. Others say hard shortening (such as Crisco). I say: half butter and half Crisco. This has worked for me forever! And not margarine, but butter. Now don't get all squirrely on me with the butter and Crisco: this is a PIE CRUST. You don' make it out of kefir or applesauce! If you're going to have pie, have authentic pie! Just not too often, and keep the slices reasonable in size, that's the key. 

When I say to use ice water: I MEAN IT! Not just cold water. You make the ice water first, and let it get cold, really cold. Add the ice water to the crust mixture last, by tablespoons drawn right from the glass. Ice cold water is essential to a great crust.  

Prepare a surface to roll out the crust. I use waxed paper. Sprinkle flour on the waxed paper and on your rolling pin. Mine is an old wooden pin. Have a dinner knife ready on the side when it's time to trim the outer edges of the crust.

Place the ball of dough right in the middle of the waxed paper. If you made the double amount of dough (for two crusts), divide the dough in half so you have two equal-sized dough balls. You can roll it in a very small amount of flour if needed and be sure to have the rolling pin floured. Now start in the center of the dough ball and roll to the edge, in sections, all the way around the ball of dough until you have a nice flat circular layer of crust. It should be about 1/8 to 1/4 inch thick. Be sure to roll it out enough to fit the pie plate. If you've done that and it seems too thick, remove some of the dough, reform the ball and start the rolling process over. 

Ever wondered how on earth you get that nice thin circle of crust into the pie plate without tearing? Here is how grandma taught me: fold it from the edges to the center on four sides right on the waxed paper surface, like a loose little package of dough! Lift up the package from the waxed paper and lay it down right in the center of the pie plate.  Yep, it's that simple! 

 Now, you just take each of the folds and unwrap the package so that the edges fall over the sides of the plate. It might not be perfectly even, so use a dinner knife, dipped in flour, and trim the edges as needed.

Use your thumb and index finger pads to push and pull gently, all around the edges of the crust, forming little indentations or scalloped edges. If anything breaks of cracks, just grab a bit of crust dough that is left (the scraps) wet it and do a bit of mending (press a small piece into the hole or pinch a new piece into the crack...you'll get the idea. 

Add the pie filling. If your pie is a single crust pie, you're done, and it is ready to bake.  If the pie calls for a double crust or a lattice top crust, roll out the second ball of dough and lay it on top, forming the package and unwrapping it, forming the edges into the s callop pattern all around the edges. If using a lattice top: roll out the crust, then cut strips of dough and lie them across the top in the desired pattern. You can get all fancy and do the over and under braid style, or go easier and overlap, like I do. 

Here is how it should look before baking. I'm not one of those perfectionist bakers, so mine looks a bit rustic, but believe me...no one cares as long as it tastes great! And it will! If you want to know how to make the filling for this strawberry rhubarb pie, go back to Living keys, Cooking, Pie fillings

The crust should be nice and golden brown, solid and tasty. It shouldn't be burnt on the edges hard and crispy. Nor should if be soggy and gooey. My recipe makes a hardy crust. If you like a more delicate, flaky crust...talk to a pastry chef! This is a farm-style basic, everyday pie crust.