Easy, All-Purpose Pie Crust

A recipe for a crispy, flaky, buttery pie or tartlet crust

Aug 8, 2009 Janice Fehlauer

Pies are as American as.... well, as American as apple pie.

Pies have long been a favorite dessert in North America, and the art of pie making has been thriving on this continent ever since the Pilgrims stepped off the Mayflower. However, in other parts of the world, the tradition of making pies goes back even farther; the first undisputable reference to pies as a food item is in the thirteenth-century Oxford Dictionary.

In our times, pies are most often thought of as being a dessert item, with a slightly sweet crust and sweet filling. Because they lend themselves so well to fruit fillings, they are also often associated with summertime baking.

The following recipe for pie crust is versatile and all-purpose; it can be filled with fruit, nuts, custard, mousse, crème brulée, even meringue. The choices are nearly endless, and should be limited only by the fruits of the season and the bakers’ imagination.

This recipe makes enough for either one covered pie crust; two open pie crusts; or eight tartlets. If you choose not to use all of the dough at once, it can be frozen for future use. Mold the dough into a ball and wrap tightly in plastic wrap; place in a Ziploc freezer bag to preserve freshness. When you are ready to use it, remove from the freezer several hours before using to give the dough time to thaw naturally; microwaving the dough in order to defrost it will change the texture and cause difficulty in rolling.

You will need:

2 ½ cups unbleached flour (more for rolling)
1 tsp. white sugar
½ tsp. salt
½ cup solid, cold vegetable shortening
½ cup cold butter
1/3 cup plus 1 tbsp. ice cold water

Directions:

In a large bowl, mix the flour, sugar and salt. Add the shortening and butter, and cut the fat into the flour mixture by using a pastry cutter. (If you don’t own a pasty cutter, holding a butter knife in each hand and cutting crossways is an acceptable, although slightly more time consuming, substitute). Cut until the fat is thoroughly mixed in, but the texture is still coarse and pebbly; if the mixture is too smooth, the pie crust will not be flaky.
Drizzle the ice water over the mixture, and cut in using the pastry blender. The dough should stick together; it may separate into small balls, but they should not look dry or crumbly. If they do, add one or two more tablespoons of ice water.
Preheat the oven to 400 F. Sprinkle an even layer of flour over a clean counter or table top. Divide the dough into half (if making a full pie crust), or into eighths (if making tartlets). Roll out the dough, then fit it into a pie or tartlet pan by folding it in half, gently lifting it into the pan, and then unfolding it. Trim the edges using a pair of kitchen scissors, and shape as desired. If you are prebaking the crust before filling it, cover it with foil and fill with pie weights (dried chickpeas also make a good, reusable substitute for pie weights). Place in the preheated oven and bake for 20 minutes for a pie crust, 15 minutes for tartlets. Remove the pie weights and tin foil, and bake uncovered for 5 minutes more or until the edges are a light golden brown.
If you plan to fill the crust with a liquid filling that will need further cooking, glazing it will prevent it from soaking up liquid and becoming soggy. To glaze a crust, beat an egg yolk and a dash of salt in a small bowl until smooth. Use a pastry brush to smooth the egg over the crust. If the crust is still piping hot from the oven, it will set immediately; if not return it to the oven for just a few moments.
Fill crust with your favorite filling. Enjoy!

The copyright of the article Easy, All-Purpose Pie Crust in Recipes is owned by Janice Fehlauer. Permission to republish Easy, All-Purpose Pie Crust in print or online must be granted by the author in writing.

Homemade pie crust