Pie Crust 101
Slideshow: The Easy Science Behind Pastry Baking
The prospect of making pie crust from scratch intimidates many home bakers. If you know the basics, however, it’s easy to produce delicious, flaky pie crust.
The thing to remember is that baking is a science. While you can be creative with what kind of fruit or filling you put into your pie, the amount flour, shortening and water in the crust are pretty scientific. Following a few basic techniques can make pastry making, well . . . as easy as pie!
Basic Pie Crust
Makes one 9-inch deep dish pie
1/4 cup butter
1/4 cup vegetable shortening
1 1/2 cups flour
1/2 teaspoon salt
5–5 1/2 tablespoons cold water
Using your fingers, mix the butter, shortening, flour and salt until it has the consistency of cornmeal with pea sized lumps in it.
Add the cold water all at once and mix until the wet and dry ingredients just come together and you can form a ball.
Place the dough on a generously floured surface. Make sure to keep enough flour under and on top of the dough so that it doesn’t stick. With a few strokes, roll the dough into a large circle, fold it in half, slide one hand under, pick it up and place it in the pie pan.
Unfold and tuck the crust gently into the corners of the pan so that it doesn’t stretch when you add filling. Trim off the excess, turn the edge of the crust under and crimp it with your fingers to make a pleasing edge.
Add filling and bake according to your pie recipe instructions.
To bake an unfilled pie shell, preheat the oven to 450ºF (230ºC) and bake for 10–12 minutes.