Basic Pastry Crust by Larry Andersen

Basic Pastry

Crust

Pre-made and pastry mix crusts are easy and convenient to use and make. You will need to prepare a single crust recipe. Personally, we like the crust that we get when we use the recipe from Betty Crocker's Best of Baking (below). We have found that if the temperature is much over 70F., it is best to refrigerate the shortening for an hour or so before using it and to cool the dough, wrapped in waxed paper, for awhile in the refrigerator before rolling.

This same recipe can be used to make pastry for turnovers.

Basic Pastry Ingredients

Ingredient 1 Crust 9-inch 1 Crust 10-inch 2 Crust 9-inch 2 Crust 10-inch
Flour 1 cup 1 1/3 cup 2 cups 2 2/3 cups
Salt 1/2 t 1/2 t 1 t 1 t
Shortning 1/3 c+1 T 1/2 cup 2/3 c+2 T 1 cup
Water 2-3 T 3-4 T 4-5 T 7-8 T

The above recipe makes traditional pastry crust. For fruit pies and turnovers, I add a tablespoon of sugar and a teaspoon of cardamom to the recipe. For pot pies and and meat turnovers I add a tablespoon of sage and a dash of ground white pepper.

When I want extra richness in the crust, I will substitute cold butter for one-half of the shortening.

Basic Pie Crust Directions

  1. Mix flour and salt. Cut in shortening until the mixture is the texture of a coarse meal. Add water, a tablespoon at a time, while tossing with a fork. Work just enough soo that all of the flour mixture is moistened and just clings to the side of the mixing bowl. Depending on the flour and the humidity, an additional 1 or 2 tablespoons of water may be necessary.
  2. Gather dough into a ball and shape into a flattened round on a floured surface. Roll out dough with floured rolling pin until it is two inches larger than your pie plate.
  3. Lightly flour the dough. Gently roll the crust onto the rolling pin. Place over the pie plate and unroll the dough onto the pie plate. Form the dough to the sides of the pie plate. Note: In hot weather, roll the dough on a cool or chilled surface.
  4. Trim the dough to a one inch overhang all around. With your fingers, tuck the overhang just under the crust. With thumb and finger of one hand and a knuckle of the other hand, form the flutes of the pie crust.
  5. Docking: With a fork, pierce the crust on the bottom and the sides of the pie shell. Make the pattern of the fork tines about 1-inch apart.
  6. Bake in a 375F. preheated oven for 8 or 10 minutes or until light brown. PAstry beads can prevent crust-blistering. Remove and set aside to cool. Can be made a day ahead of time.

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Latest revision done August 2014
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