Instructions on the Perfect Pie Crust
I know pie crusts can be a beast to tackle, and I have often felt that way. With this recipe and step-by-step photo instruction, I hope that making pie crusts won’t seem quite as daunting to you, and that your pies will turn out beautifully every time. If you decide to use a different pie crust recipe (not sure why you would, because this is delicious), you can still use the photo instructions for getting your crusts to look beautiful. Practice makes perfect!
You can try my banana cream pie recipe, if you’d like. It’s super tasty and not your typical vanilla pudding recipe!
- 1 3/4 cups shortening
- 1 Tbs sugar
- 1 tsp salt
- 4 cups flour
- 1/2 cup cold water
- 1 egg
- 1 Tbs vinegar
- Mix dry ingredients in a large bowl to blend.
- Cut in shortening with a pastry blender or a fork until the consistency of rough cornmeal with pea size bits.
- Blend water, egg and vinegar in a cup with a fork.
- Add wet ingredients all at once to flour mixture. Use pastry blender until dough clings together.
- Form into large ball – careful not to overwork. Divide into 4 equal parts.
- Roll one part on floured board. Carefully lift into pie plate.
- Fill or bake depending on the pie recipe you use.
- Enough dough for 4 single crust pies or 2 double crust pies.
Blend your dry ingredients in a large bowl. With a pastry blender, cut in the shortening. Blend until your dough is the consistency of rough cornmeal.
In a separate bowl, combine your wet ingredients. All at once, at your wet ingredients to the flour mixture. Use pastry blender until dough clings together.
Form dough into a ball, and divide into 4 equal parts.
Roll one dough section, onto a floured surface. Be sure to roll your dough slightly larger than your pie dish.
Wrap one end of your rolled dough, onto rolling pin.
Carefully lift dough off of the floured surface, hanging over the rolling pin. Gently place over pie dish, and straighten out.
Trim any pieces of dough that are hanging way over the pie dish. Then go around dish and press dough edges together, to get it even, and ready for crimping.
Using your two index fingers, place them on the inside of the pie dish. Use your thumb to carefully push dough between your two index fingers.
Continue crimping dough, until you have completed the whole crust.
Generously poke pie crust, on bottom and sides of crust, with a fork. Bake or fill, depending on pie recipe. I’d love to hear if you try these steps, and if your crusts improve!