Best Plain Pie Pastry Recipes

PLAIN PASTRY FOR TWO 8" PIE CRUST

Steps:

• 1. Pre-heat oven to 450 for 10 minutes
• 2. Combine flour and salt. Cut in shortening until size of large peas. Add ice cold water gradually. Mix 'til dough holds together.
• 3. Roll out on lightly floured board to 1/8" thick.
• 4. For pie shell remember to prick crust (a lot!)
• 5. REMEMBER: to make design on top crust.

PLAIN PASTRY PIE SHELL

Steps:

• 1. Sift flour and salt together.
• 2. Cut shortening in flour with 2 knives until fat is broken into pea size.
• 3. Sprinkle water carefully into flour. Blend with fork to make stiff dough.
• 4. Roll on waxed paper and chill.
• 5. When you are ready to use insert into preheated 350 oven for 10 min til browned.
• 6. You can also leave this rolled up in the freezer for weeks on end----So be it by me.

PLAIN PIE PASTRY

Steps:

• 1. Measure your ingredients accurately. Too much flour makes pastry tough, too much shortening makes it crumble, and too much water makes it tough!
• 2. Stir together the flour and salt. Then cut in shortening until the mixture resembles coarse crumbs. If you overwork the mixture, your pastry may not be flaky.
• 3. Add COLD water gradually to the flour mixture, then gentle toss it together just until it's even moist. I use a hand-held pastry blender.
• 4. To roll out dough with little sticking, use a rolling pin with a cotton knit cover and a pastry cloth. I don't do this, but it's good advice. I use a regular wooden rolling pin and a plastic pastry mat from Tupperware. It works fine.
• 5. Remove the pastry from the bowl and roll into a ball. Mash "ball" kind of flat with your hand before you use the rolling pin, keeping the edges round and not ragged. This takes some practice. Make sure your rolling pin and your pastry mat is lightly floured.. Roll pastry to an even thickness. Try not to stretch it as you're transferring it to the pie place. To do this, roll your pastry over your rolling pin and roll it over the pie plate gently.
• 6. Fit pastry into your plate gently. Trim 1/2 to 1" beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Pierce bottom and sides well with a fork. (If filling and crust are baked together, do not prick...like a cherry pie, etc) For a single crust, bake at 450 for 10 to 12 minutes or until golden.
• 7. Use a glass pie plate or dull metal pie pan so the pastry browns evenly. Check that your oven temperature is accurate. If it's too low,and you're making a two-pie crust for a cherry or apple pie, the bottom crust will be soggy.
• 8. For a double crust pie, make two pie crusts by doubling the recipe. For a double crust pie, trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie. Trim top crust 1/2" beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry. If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge. Follow individual pie directions for oven temp.