Pie crust is one of the easiest things to make that many people think is not. I like making our crusts for everything from pies to pot pies. I know exactly what is in it and there are no preservatives or chemicals!
Seeing as I have 6 cherry pies to make and freeze I will share my pie crust recipe here:
2 cups all-purpose flour
1 teaspoon salt
3 TBSP sugar (if making for fruit pies omit for meat potpies)
2/3 cup plus 2 tablespoons shortening (if you buy the vegetable shortening sticks it’s 3/4 of the stick)
4 – 6 tablespoons cold water (I usually only need 4 full TBSP)
In medium bowl, mix 2 cups flour, sugar and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas (crumbs). Add cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and sticks together when pressed.
Gather dough into a ball. Divide in half; shape into 2 flattened rounds about 1/2 inch thick. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer or you have frozen it, let pastry soften slightly before rolling.
With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Place in pie plate and ease into plate, pressing firmly against bottom and side. You can do the same with the other half for a topped pie or roll and cut it into strips for a lattice crust.
I make 2 batches of crusts and keep them in the freezer as they are perfect to pull out and let soften when you need them.
I also freeze our pies unbaked after assembling them. You heat them just as you would a frozen pie at 375 covering the crust edge after 20 minutes and continue until the crust is browned and the filling is bubbly.
Our family Cherry Pie recipe here:
With your enthusiastic and complete directions, I will give pie crusts another try. I do prefer homemade but in the past have ended up with a floury mess! Thanks for taking the time to write such a detailed…love the pictures…post. Happy Tuesday from Portland.
You can do it! I have faith lol…..And believe me, I’ve ended up with huge messes trying to make bread!! Tina
Great tip about freezing unused crusts. I wasn’t aware you could do that!
I make them ahead of time and freeze them or you can freeze the whole unbaked pie as well (meat or fruit)
I’ve frozen unbaked prepared pies in the past, but didn’t know you would be able to thaw out a crust and THEN roll/use it!
Tina — Clear, concise, and articulate directions. I’m going to give it a go. What could possibly go wrong?! 🙂
Nothing can go wrong..unless like me, you can’t roll things evenly but it’s ok, some people like thicker crust on their piece of pie!
I just LOVE how perfect and picturesque your pie looks!! What a simple and beautiful recipe!
Thank you!! Tina