Cathleen R Smith

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Traditional Pie Pastry

Cathleen Smith

Yield: 1 Pie Crust

Prep Time: 20 M | Cook Time: 12 M | Total Time: 32 M

INGREDIENTS

  • 2 cups all purpose, unbleached flour

  • 1 tsp sugar

  • 2/3 cup shortening

  • 5 to 7 tbsp cold water

  • 1 large egg

INSTRUCTIONS

  1. Sift together flour and salt into a large bowl.

  2. Cut shortening with a pastry blender until pieces are the size of small peas.

  3. Sprinkle 1 tbsp of water over the mixture and toss with a fork. Repeat until all the mixture is moistened.

  4. Form the dough into a ball.

  5. On a lightly floured surface, flatten the dough ball slightly, smooth the edges and roll out to approximately 1/2 inch thick.

  6. Fit the pastry loosely into the bottom and sides of a 9 inch, deep dish pie plate. Trim to about 1 inch beyond the edge. Fold the pastry under and flute.

  7. Whisk together the egg and 1 tbsp of water. Lightly brush the fluted edges of the pie with the egg/water mixture.

  8. If your recipe calls for a baked pie shell, prick the bottom and sides with a fork. Bake at 450 degrees F for about 10 to 12 minutes until golden brown.

For a Lattice Pie

  1. Divide the dough and form into 2 separate balls.

  2. On a lightly floured surface, flatten each dough ball slightly, smooth the edges and roll each ball out to approximately 1/2 inch thick.

  3. Fit one of the pastries loosely into the bottom and sides of a 9 inch, deep dish pie plate. Trim to about 1 inch beyond the edge.

  4. Cut the other pastry into strips about 1/2 to 3/4 inch wide.

  5. After adding the filling to the prepared pie pastry, top with the pastry strips using an over and under pattern to form a lattice. Cut any overhanging pieces to about 1 inch beyond the edge, fold under and flute together with the pastry that was already in the pie plate.

  6. Whisk together the egg and 1 tbsp of water. Lightly brush the lattice strips and fluted edges of the pie with the egg/water mixture.

For a 2 Crust Pie

  1. For a 2 crust pie, don’t cut the second pastry into strips.

  2. After adding the filling to the prepared pie pastry, gently place the second rolled out pastry over the filled pie.

  3. Cut any overhanging pieces to about 1 inch beyond the edge, fold under and flute together with the pastry that was already in the pie plate.

  4. Lightly brush the top and edges with the egg/water mixture. Before baking, prick the top crust lightly with a fork.

NUTRITION FACTS