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How do you make your own pie crust?


Asked by SWEETPEAS3MOM at 12:51 PM on Dec. 6, 2010 in Food & Drink

Level 20 (8,512 Credits)
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Answers (8)
  • For a double pie crust
    2 cups all-purpose flour
    1/2 teaspoon salt
    2/3 cup shortening
    6 to 7 tablespoons cold water
    1.Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
    2.Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
    3.On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.
    4.To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
    5.Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filli

    Answer by specialwingz at 12:53 PM on Dec. 6, 2010

  • shortening, four and chilled water kneeded together with a pastery cutter then balled up and rolled out on parchment paper.
    I don't know how's just knid of to texture. Only a few table spoons of water though.

    Answer by But_Mommie at 12:53 PM on Dec. 6, 2010

  • sorry, ran out of space...

    5.Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes. Makes 8 servings.

    Answer by specialwingz at 12:54 PM on Dec. 6, 2010

  • No time. The premade ones just as yummy.

    Answer by SavageGrl at 12:57 PM on Dec. 6, 2010

  • I won't use shortening --hydrogenated oil creates dangerous trans fats. I used lard, butter or oil, except when I make a nut crust, which is expensive but so good!

    Make sure everything is cold and stays cold. The worst pastry gets warm and the fat melts, losing that flaky quality. Avoid overworking the dough, or it becomes tough.

    Lard dough, for 3 double crust pies (it freezes well, so why not?)
    1lb of lard
    1 egg stirred into 1tbsp vinegar +water to make 1 cup
    5.5 c flour, pastry for preference, whole wheat works, too
    2 tsp salt.

    Mix dry ingredients, then cut in lard until crumbly like cornmeal. Use just enough of the wet mixture to hold together, tossing lightly with a fork. Gather into a ball, flatten, wrap in plastic and fridge 30 minutes. Divide into 6, wrap extra, roll the other 2, pan the bottom and freeze until filling's ready. Top, seal, slit and bake@475* 10 min, then @350* until done.

    Freeze the rest

    Answer by LindaClement at 1:10 PM on Dec. 6, 2010

  • The same as specialwingz, only I use real butter and chill between each step.

    Answer by Ginger0104 at 1:44 PM on Dec. 6, 2010

  • a good recipe site to try is

    Answer by Ashlynnsmommy07 at 1:45 PM on Dec. 6, 2010

  • I use the recipe on the Crisco package but I substitute half the Crisco for butter. I always use egg wash and sprinkle a bit of sugar to make a prettier also helps keep the texture of the crust (if you are making a cream pie that will be filled after baking).

    Answer by NikkiMomof2grls at 2:20 PM on Dec. 6, 2010

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